Prep 10 mins
Cook 20 mins
Another wonderful vegetarian recipe from Mollie Katzen's cookbook "Vegetable Heaven." This is one of my favorite ways to prepare tofu, and you get the added benefits of vegetables and flavorful sauce. Keep in mind that the fresher and firmer the green beans, the better this will taste. Tastes best served with basmati or jasmine rice.
- 354.88 ml unsalted peanuts (or lightly salted)
- 29.58 ml peanut oil or 29.58 ml canola oil
- 29.58 ml minced fresh ginger
- 14.79 ml minced garlic
- 2.46 ml lemon zest
- 453.59 g firm tofu, cut into small cubes
- 4.92 ml salt
- 14.79 ml fresh lemon juice
- 453.59 g fresh green beans, trimmed and cut into 1 1/2-inch pieces
- red pepper flakes
- 118.29 ml good-quality peanut butter
- 118.29 ml hot water
- 14.79 ml soy sauce
- 9.85 ml sugar
- 4.92 ml minced garlic
- 4.92 ml vinegar
- 14.79 ml minced cilantro
- For the stir-fry:.
- Place the peanuts in a blender, and grind briefly until they form a coarse meal. Set aside.
- Heat a medium-sized heavy skillet. Add 1 tablespoon of the oil, and the ginger and garlic. Sauté for a few minutes, then add the crushed peanuts and the lemon zest. Cook over medium-low heat for 10 to 15 minutes, stirring often, until the peanuts are lightly toasted. Remove from heat and set aside.
- As the peanut mixture is cooking, heat a large, nonstick wok or deep skillet. Drizzle in a little oil. When it is very hot, add the tofu and 1/2 teaspoon salt. Cook over high heat for 10 to 15 minutes to let the water evaporate, stirring occasionally. Sprinkle with lemon juice, reduce the heat, and cook for a few minutes longer. Transfer the tofu to the pan containing the peanut mixture and set aside.
- Scrape out the wok or skillet if necessary, and return to the heat. Let it get very hot, then add the remaining scant tablespoon of oil. When the oil is hot, add the green beans. (The pan should sizzle when they hit.) Stir-fry over high heat for about 5 minutes, then sprinkle with the remaining 1/2 teaspoon salt and a small amount of red pepper flakes.
- Stir-fry just a few minutes longer, or until the beans are divinely tender-crisp (mostly crisp, but just tender enough). Add the peanut-tofu mixture and toss everything together. Serve right away, over rice.
- For the peanut sauce:.
- Combine peanut butter and water in a bowl; mash and mix until uniform. Add remaining ingredients, and stir until combined. Add a little more water it you prefer it thinner. Salt to taste. Serve warm or room temperature, drizzled over hot green beans.
Pretty good, but could have been just little better. If I make this recipe again, I'm omitting the lemon -- to me it tastes weird with peanut butter! On the preparation side, I recommend steaming the green beans tender-crisp before stir-frying them. Also, to keep the tofu firm, you can cut it into 1/2" slabs and wrap them in a dishtowel to absorb excess water, then dry them even more by cutting them into squares and baking them at 350 degrees for 10 minutes.
Not bad... I'm the only one in the house who eats tofu that isn't hidden in a smoothie, so this made a TON for me. I hope it freezes well. I enjoyed the flavor of this, although I had a low carb satay sauce I had already made in the fridge and used that for the sauce. I think next time I make this, I'll cut way back on the amount of peanuts, because for my tastes this had too much, and overpowered the flavors of everything else. I'll probably go for about 3/4 cup peanuts max, but it was good enough that I'm willing to fiddle with it to get it to my tastes. Only change besides using my own satay was to add some carrots to the green beans while stir frying. Thanks for sharing.
Just made this for dinner tonight. We followed the directions except we used a wheat free tamari as we had a gluten free guest. All of us loved it. Thanks for a great recipe