This little recipe I pulled from the September issue of Sunset magazine has quickly become a favorite at my table. It takes beautiful green beans fresh from the market, adds a little seasoning and sliced shallots, brightens the flavor with lime juice and fills out the nutritional content with pan-fried tofu.
This recipe is quick and easy, taking less than 30 minutes to prepare. Served with rice and a side salad or light dessert it makes a simple and satisfying weeknight meal. It also makes a nice contribution to a picnic or potluck gathering. For a fresh new recipe that fits into the craziness of my fall schedule it doesn’t get much better than this!
Lime Green Beans with Brown Sugar Tofu
adapted from the September 2011 issue of Sunset Magazine
1 lb. fresh green beans, trimmed and halved
2 Tablespoons lime juice
2 Tablespoons soy or tamari sauce
1 teaspoon freshly ground black pepper
14 oz. block of firm tofu, drained and patted dry
1-2 Tablespoons canola oil
1 Tablespoon brown sugar
½ cup sliced shallots
Fill a medium pot halfway with water. Bring water to a boil. Add the green beans and cook until bright green, approximately 3 minutes. Drain and rinse the beans under cold water.
In a small bowl combine the lime juice, soy sauce and black pepper. Set aside.
Slice the tofu into 8 rectangles ½-inch thick. Then slice each rectangle into ½-inch think strips. Heat oil in a nonstick frying pan over medium heat. Add the tofu strips to the pan and sprinkle with brown sugar. Cook, stirring occasionally, until browned; approximately 10 minutes.
Stir in the shallots and continue cooking until they begin to brown; approximately 3 minutes.
Stir in the green beans and continue to cook until warmed through; approximately 3 more minutes.
Stir in reserved lime juice mixture to coat. Remove from heat and serve.