Saturday, August 25, 2012

Farm fresh green beans & tofu with jasmine rice, and mixed salad

was our Saturday night dinner.  One of our neighbors runs an urban farm, and last week I received the first share {I know it is late in the summer to join}.  We had plenty of fresh green and purple beans left as well as tomatoes and a beautiful head of lettuce.  I also found a package of tofu in my fridge, in addition to onions, garlic, and some unsalted peanuts.  Perfect to try out tofu with green beans.  I actually had planned to make this meal for Friday dinner, as Ron was running the Hood-to-Coast race and did not get back home until late this afternoon...In any case, it was a perfect dinner on this Saturday night with jasmine rice.  An addition of fresh ginger would have been great, but oh well - next time :)

Green Beans with Tofu
1 Package of firm tofu pressed
1 onion chopped
1 large clove of garlic chopped
app. 1"grated ginger
2 Tbs      teriyaki sauce
1/2 - 1 tsp  garlic-chili sauce
2-2 Tbs    roasted sesame oil
1 -1- 1/2 C fresh green beans, cut into 1" pieces and cleaned
1/4-1/2  C unsalted peanuts
Soy sauce, teriyaki sauce to taste

1. Marinate tofu with 2 Tbs teriyaki sauce
2. Bring water to a boil in a pot - when boiling add green beans and blanche. After two minutes
    drain the beans, and cool them off under cold water.  Be sure that they are cool
3. Heat sesame oil in a pan, or wok {I use my cast iron pan}
4. When hot, add onion, garlic, and ginger (if using).  Be careful not to burn them - while they are on
    the stove,
5. Cut tofu into bite size pieces, and add - together with the marinate - to the pan once the onion is
    fragrant and soft.
6. Fry until tofu turns a little brown.  Add beans, peanuts as well as garlic-chili sauce, soy, and teriyaki
    sauce.  Cover for a couple of minutes.
7. Check and stir frequently. It is done when beans are bright green, and "softness" is according to your
    taste.  Adjust soy, and teriyaki sauce to taste.
8. Serve over a bed of jasmine rice.


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