Active time: 15 minutes Total time: 15 minutes
This Indonesian-style dish makes a nice vegetarian meal or side-dish. Tofu is an inexpensive, high-protein plant food most people don’t eat as often as they could. Skip the meat tonight and dig into a slightly spicy tofu stir-fry with lots of color and crunch.
RD tip: To make this a full meal with a decent serving of protein, divide the recipe into two servings instead of four.
Green Beans and Tofu With Peanuts
- 1 tablespoon sesame oil
- 10 ounces (283g) firm tofu
- 2 cups (220g) green beans, trimmed and halved
- 1 8-ounce can (226g) sliced water chestnuts
- 1/2 teaspoon crushed red pepper
- 1 tablespoon tamari soy sauce
- 1 teaspoon rice vinegar
- 1 tablespoon honey
- 1/4 cup (36g) dry roasted peanuts, chopped
Drain the tofu, then wrap in a kitchen towel to remove excess water. Unwrap, pat dry and slice into cubes. In a large saute pan set over medium-high heat, drizzle the sesame oil. Add the tofu to the pan and let cook for a minute to sear, before using a metal spatula to scrape the tofu from the pan, turning and stirring until lightly browned in spots, about 3 minutes. Add the green beans, water chestnuts and crushed red pepper and stir. Cook, stirring often, for about 3 minutes, until the beans are crisp-tender.
In a cup, stir the tamari, vinegar and honey, then drizzle over the tofu and beans. Stir and toss to coat, then transfer to a serving bowl or plates. Sprinkle 1/4 of the peanuts on each serving.
Serves: 4 | Serving Size: 1 cup
Nutrition (per serving): Calories: 197; Total Fat: 11g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 268mg; Carbohydrate: 16g; Dietary Fiber: 5g; Sugar: 7g; Protein: 10g