Yesterday's recipe was proof that a vegetarian recipe is not necessarily a healthy recipe. That much cheese and butter is really not in many people's best interests, at least not on a daily basis. Today's recipe is a little more in keeping with traditional ideas of healthy. It is indeed vegetarian - vegan, even - and very simple. Maybe the amount of oil could have been toned down a bit, although I'm not so sure about that.
I did try to drain the tofu a bit before using it, and that did yield a more pleasing texture than previous tofu recipes with undrained tofu. The real key to this recipe is getting the green beans to roughly the same size before cooking. This, as I explained about six times to my daughter, allows them to cook at the same pace. Other than that, there really isn't much to say about this dish. It's a very simple, easy weeknight dish that cooks up quickly.
Tofu Green Beans (serves 4; approx. $1.28/serving)
3 tablespoons sesame oil
1 teaspoon hot pepper sesame oil
1 block extra-firm tofu, drained and cubed
1 pound green beans, trimmed and cut into equal pieces
1/2 jar minced ginger
- Large wok
- Heat the oils in the wok.
- Add the ginger. Stir-fry about 20 seconds.
- Add the tofu. Stir-fry until the tofu is beginning to brown.
- Add the green beans and stir-fry until the green beans are crisp-tender.