time saving meal prep system

Black Pepper Tofu and Green Beans – CE

Black Pepper Tofu and Green Beans - CE
brown rice
Black Pepper Tofu and Green Beans - CE
brown rice

Ingredients

Prep
  • 28 oz firm tofu
  • 4 shallot
  • 3 C green beans
  • 1 C tamari or soy sauce
  • 1/4 C coconut sugar
  • 1 t ground ginger
  • 2 T black pepper freshly ground if possible
On Cooking Day
  • 4 T cornstarch
  • 4 T sesame oil
  • 2 pkg brown rice steamers
  • 1/4 C thai basil or cilantro

Instructions

To Assemble
  1. Slice tofu in half and place between two pieces of paper towels. Place a plate on top of the tofu and set aside, allowing it to sit for 10 minutes and release moisture.
  2. Finely chop shallots and add them to a zipper bag.
  3. Cut the green beans and them to the zipper bag.
  4. Add the next 4 ingredients to a small bowl with a lid and cover.
  5. Line a container with a lid with a paper towel. Cut tofu into cubes and store in the container.
To Cook
  1. Toss tofu with the cornstarch.
  2. Heat a wok or large saute pan over medium high to high heat. Add half of the sesame oil and allow it to heat up before adding the tofu. Cook tofu, tossing frequently, until it is brown and crispy on the outside. Remove tofu from the pan.
  3. Add the remaining sesame oil and the vegetables to the pan. Cook, tossing frequently, for about 5 minutes, or until the shallots have become translucent.
  4. Return the tofu to the pan, and add the sauce. Toss to coat, and cook for another 2-4 minutes. The sauce will thicken a bit.
  5. Prepare brown rice steamers per package instructions. To serve, spoon tofu and vegetables over rice, and top with torn thai basil or cilantro as desired.

Ingredients

Prep
  • 28 oz firm tofu
  • 4 shallot
  • 3 C green beans
  • 1 C tamari or soy sauce
  • 1/4 C coconut sugar
  • 1 t ground ginger
  • 2 T black pepper freshly ground if possible
On Cooking Day
  • 4 T cornstarch
  • 4 T sesame oil
  • 2 pkg brown rice steamers
  • 1/4 C thai basil or cilantro

Instructions

To Assemble
  1. Slice tofu in half and place between two pieces of paper towels. Place a plate on top of the tofu and set aside, allowing it to sit for 10 minutes and release moisture.
  2. Finely chop shallots and add them to a zipper bag.
  3. Cut the green beans and them to the zipper bag.
  4. Add the next 4 ingredients to a small bowl with a lid and cover.
  5. Line a container with a lid with a paper towel. Cut tofu into cubes and store in the container.
To Cook
  1. Toss tofu with the cornstarch.
  2. Heat a wok or large saute pan over medium high to high heat. Add half of the sesame oil and allow it to heat up before adding the tofu. Cook tofu, tossing frequently, until it is brown and crispy on the outside. Remove tofu from the pan.
  3. Add the remaining sesame oil and the vegetables to the pan. Cook, tossing frequently, for about 5 minutes, or until the shallots have become translucent.
  4. Return the tofu to the pan, and add the sauce. Toss to coat, and cook for another 2-4 minutes. The sauce will thicken a bit.
  5. Prepare brown rice steamers per package instructions. To serve, spoon tofu and vegetables over rice, and top with torn thai basil or cilantro as desired.