Asian Tofu and Green Beans
By Dani Taylor
1 Tbsp sesame oil
10 oz. extra-firm tofu, cubed
2 c. green beans, ends trimmed
1 8 oz. can water chestnuts, drained
½ tsp crushed red peppers
1 Tbsp soy sauce
1 tsp rice wine vinegar
1 Tbsp agave
¼ c. roasted peanuts, chopped
Heat a large skillet over medium-high heat. When the pan is hot, add your sesame oil.
When the oil is hot, add your cubed tofu, turning the tofu until it is browned on most sides, about 5-7 minutes.
Add your green beans, water chestnuts, and crushed red peppers.
Stir often until the green beans are tender, about 3-4 minutes.
In a small bowl, mix together the vinegar, soy sauce, and agave. Drizzle this mixture over the green beans and tofu. Toss to coat and cook for another 2 minutes.
Serve and top with chopped peanuts.
Makes 4 servings
Nutrition facts per serving: 197 calories, 10g protein, 11g fat, 16g carbohydrates