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Next in our series of inviting you to our kitchen table is a perrennial favorite, we call it Tofu Mollie.  (Nate calls it Tofu Mali, because he says it tastes African.)  It is from Mollie Katzen’s “Vegetable Heaven” cookbook, titled ‘Green Beans and Tofu in a Crunchy Thai Peanut Sauce.’ You can read the recipe here on Mollie’s cool website.  Below I’ll give you the Helen-ized version. 

2 TBSP minced fresh ginger (or to taste)
1TBSP minced garlic
1/2 tsp lemon zest
1 lb firm tofu, cubed
1 lb fresh green beans, cut into 1/2 inch pieces,
or frozen green beans (fresh is best, when in season!)
red pepper flakes to taste
 

Serve with brown basmati rice, start the rice cooking first. 

Mollie says to roast and then grind up your own peanuts to make the sauce… but I just use almond butter.  I’m into doing things from scratch but really, that does seem to go a bit far!

Saute ginger and garlic in oil for a few minutes.  Add tofu cubes and lemon zest and brown for 10-15 minutes on high heat.

While tofu is browning, make a sauce:

Almond butter, about 2 heaping TBSP
Honey, about 1 heaping TBSP, or to taste
Soy sauce, about 1 tsp or to taste
1 tsp salt (or to taste)
1 TBSP fresh lemon juice

Stir sauce until combined.  When tofu is browned, add sauce to pan and stir to combine.  If using frozen green beans, add them right on top, cover, and let steam until cooked through.

If using fresh green beans, you may want to stir fry them in a bit of oil in their own pan first, then add to the tofu mixture.

Stir the green beans and sauce thoroughly, taste, and adjust salt or honey as necessary.  Voila!

This might be good with beef instead of the tofu.  Someone try it and let me know!

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