Indonesian-style vegetarian stir fry with color, crunch, and a kick. Make it a dinner for two for 20g of protein per serving.
GREEN BEANS AND TOFU WITH PEANUTS
INGREDIENTS
1 tablespoon sesame oil
10 ounces (283g) firm tofu
2 cups (220g) green beans, trimmed and halved
1 8-ounce can (226g) sliced water chestnuts
1/2 teaspoon crushed red pepper
1 tablespoon tamari soy sauce
1 teaspoon rice vinegar
1 tablespoon honey
1/4 cup (36g) dry roasted peanuts, chopped
DIRECTIONS
Drain the tofu, then wrap in a kitchen towel to remove excess water. Unwrap, pat dry and slice into cubes. In a large saute pan set over medium-high heat, drizzle the sesame oil. Add the tofu to the pan and let cook for a minute to sear, before using a metal spatula to scrape the tofu from the pan, turning and stirring until lightly browned in spots, about 3 minutes. Add the green beans, water chestnuts and crushed red pepper and stir. Cook, stirring often, for about 3 minutes, until the beans are crisp-tender.
In a cup, stir the tamari, vinegar and honey, then drizzle over the tofu and beans. Stir and toss to coat, then transfer to a serving bowl or plates. Sprinkle 1/4 of the peanuts on each serving.
Serves: 4 | Serving Size: 1 cup
Nutrition (per serving): Calories: 197; Total Fat: 11g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 268mg; Carbohydrate: 16g; Dietary Fiber: 5g; Sugar: 7g; Protein: 10g
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