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

Submitted by InnerHarmonyNutriti

"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: 35mins
• Ingredients: 11
• 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!