Szechuan Green Beans and Tofu (Gluten-Free, Vegan) Recipe
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.
Prep Time 20 mins
Cook Time 15 mins
Course Side Dish
Cuisine Chinese
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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.
Cook green beans in salted boiling water for about 3 minutes.
Transfer beans to a colander and run cold water. Cut them in half.
Dice tofu into 1/2 inch cubes.
In a small bowl, mix tamari soy sauce, sake or 1 Tbsp water, chili paste, and sugar to make a sauce. Set aside.
In a sauté pan, heat sesame oil and sauté garlic and ginger for a minute.
Add beans and tofu and sauté until heated.
Add the sauce and sauté until the sauce is bubbly.
Season with salt and pepper.
Infuse love and serve!
Serving: 159 g Calories: 150.5 kcal Carbohydrates: 14.5 g Protein: 8.2 g Fat: 7.5 g Saturated Fat: 1.1 g Sodium: 725 mg Fiber: 3.6 g Sugar: 7.3 g
Keyword < 60 Mins, Asian, Chinese, Free Of..., Low Cholesterol, Szechuan, Vegan, Vegetable