
Spicy Green Beans
Beans:
2 tablespoons olive oil
1 tablespoon minced garlic
2 pounds green beans
1/2 teaspoon minced fresh ginger (or 1/4 powdered)
1/2 tablespoon crushed red pepper
1/2 teaspoon oregano
1 teaspoon balsamic vinegar
2 tablespoons honey
1 teaspoon lemon
4-6 tablespoons soy sauce
2 teaspoons chopped basil (or 1 teaspoon dried)
Tofu:
1 block extra-firm tofu
Olive oil
Rice:
1 cup brown rice
2 cups water
1) Cook rice in a rice maker, or combine rice and water in a pan. Bring to a boil, cover, and reduce heat to low. Simmer until water is fully absorbed, about 30-40 minutes.
2) Drain tofu and slice lengthwise into 4 flat pieces. Lay one end of a thin, lint-free towel over a plate. Place tofu in a single layer over the towel. Fold remaining half of towel over top of the tofu. Place another plate on top. Place something heavy on top of the plate to squeeze out excess liquid from tofu. Let sit at least 15 minutes.
3) Steam green beans until almost tender, but still a little crunchy, about 2-3 minutes.
4) Heat olive oil in large, deep skillet over medium heat. Add tofu and saute until golden brown. Remove from pan and set aside.
5) Using same pan, add more olive oil and garlic and sauté until tender, about 1-2 minutes. Add green beans and all remaining ingredients. Stir-fry together for 2 minutes until flavors meld.
6) Layer everything in a square casserole dish starting with rice, then beans, then tofu.
Comments
Loved this! And Pete and I are SO grateful that you gave us the secret to firm, crispy flavorful tofu: draining the water with a towel for 15min!! I can't believe no other recipe ever told us this. Thanks!