Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 1 pound string beans, cleaned and trimmed
• 12 ounces extra-firm tofu, sliced into strips
• 1 teaspoon sesame oil
• 2 cups cooked brown rice

Sauce:

• 2 cups lite coconut milk
• 3 tablespoons low-sodium soy sauce
• 1/4 cup peanut butter
• 1 tablespoon brown sugar
• Juice of 1 lime
• 2 tablespoons minced fresh ginger
• 2 tablespoon Thai sweet chili sauce
• 1 tablespoon cornstarch dissolved in 1 tablespoon water

Directions:

Bring a large pot of water to a boil. Cook string beans for two minutes. Drain and plunge into a bowl of ice water to stop the cooking and retain their vibrant green color. After 1-2 minutes, drain and pat dry. Set aside.

To cook tofu, add 1 teaspoon sesame oil to a large non-stick skillet. Add tofu and saute over medium-high for 7-10 minutes, or until lightly golden and crispy.

To make the sauce, combine all ingredients in a bowl, and whisk until nearly smooth (the pb is chunky, after all).

In a medium pot, add the peanut butter sauce and cook over medium heat for 3-5 minutes, until bubbly. Lower the heat, and continue cooking until sauce begins to thicken. Add the cooked string beans to the skillet with the tofu, then pour the sauce on top. Mix well and cook over a low heat for 2-3 minutes, or until the sauce clings to the tofu and beans.

Serves 4.

Nutrition:

Substitutions:

I have made this sauce so many times in many different ways. I have used milk and chicken stock in place of the coconut milk, both are equally delicious. I have used rice vinegar in place of the lime juice. For the tofu, I have used chicken and shrimp. My favorite veggie combination is sugar peas and red pepper. Instead of rice, I served the sauce of whole wheat pasta. Any way its served, the sauce is simply amazing.

Recipe courtesy of Food Blogga.