Szechuan Green Beans and Tofu (Gluten-Free, Vegan)

You can also make it without tofu or use other protein, such as chicken, beef or shrimp. For more healthy gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog: www.innerharmonynutrition.com.

• Ready In: 35 mins
• Serves: 3-4

Ingredients

• 7 1⁄2 ounces tofu (I used organic sprouted tofu)
• 12  ounces green beans, trimmed
• 2  tablespoons tamari soy sauce
• 1  tablespoon sake or 1  tablespoon water
• 1 -2  teaspoon  hot chili paste
• 2  teaspoons raw sugar
• 1  tablespoon  sesame oil
• 1  garlic clove, minced
• 1  tablespoon ginger, minced
•  salt
•  pepper

Directions

1. A few hours before cooking, place a tofu block in a bowl and put a weight on top of it to squeeze out water as much as possible.
2. Cook green beans in salted boiling water for about 3 minutes.
3. Transfer beans to a colander and run cold water. Cut them in half.
4. Dice tofu into 1/2 inch cubes.
5. In a small bowl, mix tamari soy sauce, sake or 1 Tbsp water, chili paste, and sugar to make a sauce. Set aside.
6. In a sauté pan, heat sesame oil and sauté garlic and ginger for a minute.
7. Add beans and tofu and sauté until heated.
8. Add the sauce and sauté until the sauce is bubbly.
9. Season with salt and pepper.
10. Infuse love and serve!