Monday, November 14, 2011

Black Pepper Green Beans

This dish was surprisingly super easy and full of tasty flavors!  I was shocked.  I got the recipe from my mother who tried and it loved it, but looking at the ingredient list, I just wasn't so sure.  And the addition of tofu that's not marinated or broiled like in this dish always makes me nervous -- but not to worry, it turned out great!

I served this as a main dish, which is what it's supposed to be, but it may end up appearing on our Thanksgiving table as a side.  Scot absolutely loved it, too, which was a huge plus.  The littlest dude wasn't too into it, but that's ok, he'll learn to love it since it's a definite repeat.  I served it with some leftover sweet potato soup, a big salad, and some bread (you could also make some brown rice).  It was perfect.

Black Pepper Green Beans
Serves 4 main dishes, 6-8 side dishes
  • 1 lb green beans - frozen of fresh
  • 2 T lime juice
  • 2 T soy sauce or tamari
  • 1 t black pepper
  • 2 T OO
  • 1/2 cup onion sliced thinly
  • 1 block extra firm tofu - drained and cut into 1/2 inch thick "sticks"
  • 2 T brown sugar
--Boil or microwave beans until they are bright green.  I used frozen beans and I think I stuck them in the microwave for about 5 minutes.  Meanwhile:
-- Combine the lime juice, soy sauce, and pepper and set aside
--In a large skillet, saute and slightly brown the onions in 1 T OO.  This will take about 10 minutes for the onions to almost start to caramelize.  Transfer to another dish or in with the green beans if they're done.
-- Now heat the other T of OO in the skillet (don't bother to clean it!) and put the tofu on it, making sure there are no overlapping pieces.  Sprinkle with the brown sugar.  The whole pan will get pretty wet, but it's just the melted sugar coating the tofu.  Turn the tofu a few times, but cook until the pieces are browned and slightly crispy (about 10 minutes)
-- Now add in the green beans and onions and heat through.  Once hot, add in the sauce and stir to coat.

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