Miso Green Beans and Tofu
Ingredients
The sauce
-
¾
cup
warm water
-
2
teaspoons
miso paste
-
1
clove
garlic, minced
-
1
teaspoon
ginger, minced
-
2
tablespoons
gluten-free, reduced sodium soy sauce
-
1
teaspoon
rice wine vinegar
-
a pinch
red pepper flakes
-
½
teaspoon
coconut palm sugar (or brown sugar)
-
1
tablespoon
cornstarch
The main ingredients
-
1
14-ounce package
extra firm tofu, drained and cubed
-
1
tablespoon
sesame seeds
-
1
tablespoon
sesame oil
-
1
medium
white onion, sliced (about 6 ounces)
-
12
ounces
fresh green beans, ends trimmed
-
1
medium
yellow bell pepper, thinly sliced (about 7 ounces)
-
½
cup
mushrooms, sliced
Instructions
- Mix the warm water, miso paste, garlic, ginger, soy sauce, vinegar, red pepper flakes, coconut palm sugar, and cornstarch until smooth.
- Add the cubed tofu to the mixture and set aside.
- Heat sesame oil in a skillet over medium-high heat.
- Sauté the onion and green beans for 3 minutes.
- Add the bell pepper and mushrooms, sautéing for an additional 5 minutes until tender but still crisp.
- Add the marinated tofu and the liquid to the pan, stirring gently to combine.
- Cook for another 2-3 minutes until bubbly and thickened.
- Remove from heat and sprinkle with sesame seeds.
- Serve with your choice of whole grains.
Nutrition Facts (estimated)
Servings
4
Calories
207
Total fat
11g
Total carbohydrates
19g
Total protein
13g
Sodium
363mg
Cholesterol
0mg
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