Sweet Potato Quesadillas
Spanish Needle

Hot and Sour Green Bean Salad with Tofu


Green beans are just coming into season, and this recipe will put them to good use. In about a month, we should have our own red peppers in the garden as well - and we always have mint popping up in the flower beds.  This is delicious!  And with farmers market and garden veggies supplemented with food from Ward's it meets the Hogtown Homegrown Eat Local Challenge!


Serves 4

7 ounces very firm tofu

Oil for frying


1-2 tsp. chili pepper flakes

2 cloves garlic, crushed

4 tablespoons soy sauce

4 tablespoons lime or lemon juice

4 tablespoons honey


2 cups green beans, sliced lengthwise and lightly steamed till barely tender

1 red bell pepper, cored and thinly sliced

4 green onions, sliced

2 handfuls of fresh mint leaves

½ cup toasted (or roasted) peanuts – optional

1.       Drain the tofu and wrap in paper towels until ready to use.

2.       Shake or blend dressing ingredients together.

3.       Heat a shallow layer of oil in a skillet over high heat.  Cut the tofu into 3-inch slices and fry, turning once until golden all over.  Drain on paper towels.

4.       Put green beans, red pepper, onions, mint, and tofu into large bowl and cover with dressing.  Add tofu, and mix gently. 

Sprinkle peanuts on top if desired.  May be served on rice or another grain - or alone.


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kelli, we tried this for last nite's dinner. i varied it slightly by blanching the veggies while the tofu browned. (my husband likes slightly cooked green beans better than raw). it was a delicious meal served with brown rice and cuban platanos maduros (sweet plaintains, fried). adult daughter and husband both voted this recipe "a keeper"!
thanks for the recipe and good luck with the moving. i'll be thinking of you.

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