Monday, October 14, 2013

Gluten Free Szechuan Green Beans and Tofu

  • 7 1/2 ounces tofu (I used organic sprouted tofu)
  • 12 ounces green beans, trimmed
  • 2 tablespoons tamari soy sauce
  • 1 tablespoon sake or 1 tablespoon water
  • 1 -2 teaspoon hot chili paste
  • 2 teaspoons raw sugar
  • 1 tablespoon sesame oil
  • 1 garlic clove, minced
  • 1 tablespoon ginger, minced
  • salt
  • pepper


  1. A few hours before cooking, place a tofu block in a bowl and put a weight on top of it to squeeze out water as much as possible.
  2. Cook green beans in salted boiling water for about 3 minutes.
  3. Transfer beans to a colander and run cold water. Cut them in half.
  4. Dice tofu into 1/2 inch cubes.
  5. In a small bowl, mix tamari soy sauce, sake or 1 Tbsp water, chili paste, and sugar to make a sauce. Set aside.
  6. In a sauté pan, heat sesame oil and sauté garlic and ginger for a minute.
  7. Add beans and tofu and sauté until heated.
  8. Add the sauce and sauté until the sauce is bubbly.
  9. Season with salt and pepper.
  10. Infuse love and serve!

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