Spicy Tofu and Green Bean Stir Fry

Well, the month of May is almost over, which means I can go back to eating meat again.  I don’t think I ever ate too much, but I may start only going for it for dinner (I got the idea from Mark Bittman).  I don’t do as much cooking for lunch, so this still means I’ll be making and posting, lots of tasty meals with meat and vegetarian stuff on here in the future — don’t fret.

Its no secret that I love making Asian dishes and this was a meal I threw together with some green beans that were getting close to being past their prime.  I first marinated the Tofu for about twenty minutes, and while that was happening, I cleaned the beans and rinsed my rice.  If you do it right, you can definitely cook this meal in about 30ish minutes.  Here’s what you do.


Serves 2

1 16 oz container extra firm tofu, cubed (after squeezing out some of the water)
1 pound green beans, washed and ends trimmed
2 tablespoons soy sauce, plus 1 tablespoon
2 tablespoons sriracha sauce, plus 1 tablespoon

1 tablespoon fresh ginger, minced
2 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon sesame oil, plus 1 tablespoon
1 tablespoon chili flakes (optional, for more spice)
1 cup rice, cooked (or noodles)

After draining as much of the water from the tofu as you can, add to a small bowl, or plastic container with a lid.  Add tofu, top with 2 tablespoons soy sauce, sriracha, ginger, garlic, 1 tablespoon sesame oil, and chili flakes (if using).  Mix to coat tofu, cover for about 20 minutes.

Heat the remaining tablespoon of sesame oil in a large pan or wok over medium heat.  When the oil is hot, add tofu to pan and cook for about 5-6 minutes, stirring frequently to cook evenly.  

Add beans to wok, top with 1 tablespoon soy sauce and 1 tablespoon sriracha sauce.  Toss to coat, cover and cook about 10 minutes, until green beans are tender, but not soft.  If the tofu begins to stick, add a touch more oil and a tablespoon of water at a time to help steam the beans.

Serve over rice or noodles.  Enjoy!!

About Evan Halperin

I like to eat. I like to cook. I like to eat what I cook. Now, I will share with you what I like to cook. My wife and I may be a vegetarian and a carnivore, but it doesn’t mean we can’t cook a nice meal with both, without compromising taste. I will share my creative meals of the Carnivore and the Vegetarian.
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