Green bean stir-fry with marinated tofu


  - green and yellow string beans
  - carrots
  - daikon radish
  - yellow, orange and red peppers
  - 3 garlic cloves
  - 1 1" piece ginger
  - 1 pack non-GMO tofu
  - tamari sauce
  - toasted sesame oil
  - 1 pack rice vermicelli

   Wash and pat dry tofu, cut it into 1" strips then marinate it overnight in a combination of tamari sauce and sesame oil. The tofu can also be quick-marinated  by  baking it in the oven at 375 F for 15-20 minutes - just arrange it in a baking pan, pour the tamari - sesame oil mixture on it and pop it in the oven.

  Blanch the string beans and the carrots for about 3-4 minutes, drain and reserve.

  In a wok, on medium-high heat, add a bit of sesame oil and twirl it to coat the edges of the pan then add the finely chopped ginger and stir until fragrant. Add the bite-size cut peppers and the sliced daikon and stir for a few minutes. Add the drained string beans and carrots, the marinated tofu, the finely sliced garlic and a good drizzle of tamari and stir for a few minutes more. Cook the rice vermicelli according to package. In a bowl add some rice vermicelli, top it with the stir-fry, add a few chopped peanuts if you like and season with more tamari and sesame oil. Enjoy!


Share this:

, , , , , , , , ,