It's great to keep a pack of tofu in the fridge on those nights when you want to make a super low maintenance, clean, quick and delicious meal. This dish is just that. All you need are some ingredients you should have in your kitchen at all times and Japanese Ponzu (if you don't have this you can substitute rice vinegar but I find the citrus flavor of the Ponzu makes the light sauce for this dish perfect). Again, feel free to play around with the veggies here. I happened to have string beans on hand so I used them. Baby corn, water chestnuts, broccoli, sprouts, snap peas...I could go on forever!...would be excellent additions or substitutes. In the end you have a healthy, tasty and light dish. Clean eating at its best :-) Enjoy!
1 package (12 ounces) organic firm tofu sliced into ~3/4 inch cubes
8 ounces trimmed and washed green beans
2 cloves crushed garlic
1 tablespoon fresh grated ginger root
2 scallions finely chopped
Red hot pepper flakes to taste
1-tablespoon olive oil
1.5 tablespoons reduced sodium soy sauce
1.5 tablespoons Ponzu
1 teaspoon honey
1 teaspoon corn starch
First in a separate bowl, combine the soy sauce, Ponzu and honey and set aside.
Next, sauté the scallion, garlic, ginger and pepper flakes in olive oil for 3-4 minutes:
|your home should be starting to smell delicious right about now :-)|
Now add the tofu:
And give all the ingredients a good mix (cook ~2-3 minutes):
Now it's sauce time! Just add the bowl containing the soy sauce, Ponzu, honey combo to the stir fry and mix well. Then add the cornstarch (dust over the whole pan so it is well distributed) and stir some more until sauce thickens- will be ~3-4 minutes:
And done! Enjoy alone or over some brown rice!