Tofu week: Green Bean and Tofu Stir-fry

Slovenski bralci, kliknite tu.

I really like Chinese food. Alright, so I’ve never been to China, but the “Chinese” they serve at the restaurant my guy and I frequent is absolutely delicious. Unfortunately, eating out isn’t really economically viable for many people, including me. Also, making your own Chinese meals allows you to sub the white rice usually served at restaurants for yummy, healthy steamed brown basmati! I’m still getting the sauce and spices down, and the Chinese probably don’t use olive oil, but this was pretty delicious.

Serves 2:

  • 200 g of tofu, drained and pressed
  • a bunch of green beans, cut into bite-sized pieces
  • two carrots, cut on a bias
  • salt
  • freshly ground pepper
  • olive oil
  • vegetarian mushroom sauce
  • soy sauce
  • sprinkle of chili powder*
  • 1 cup of brown basmati rice
  • 2 cups of water

Start with the rice: put it into a small pot along with the water and a tiny pinch of salt, and wait for it to simmer. Once it does, lower the heat and cover. Do not uncover until it’s done (35-40 minutes), since it will be steaming. Next, prep the tofu by cutting it into rectangular strips and rubbing with some salt and pepper.

Preheat a skillet (or a wok, if you’ve got one) with the olive oil on a medium-high heat, then add the tofu. Once it’s becoming crunchy, add the carrots. Mix and let cook for a few minutes. 15 minutes before the rice is done, add the green beans to the tofu, mix and cover. After 10 minutes, uncover and season with soy sauce (I use shoyu, although that’s Japanese), mushroom sauce, and optionally some chili powder. If you want more sauce, add 1 tsp of tapioca flour dissolved in 1-2 dl of cold water. Serve with rice, which you have fluffed a bit.

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