This week’s recipe takes full advantage of late-summer produce with fresh green beans at the center of the plate. Combined with edamame, crispy tofu, and a ginger-lime dressing for acidity and heat. It's a satisfying, way to enjoy green beans while they’re still around.
Edamame and Green Beans with Crispy Tofu
4
Prep time:
20 min
Cook time:
25 min
Ingredients for Tofu
- 1 (12-ounce) block organic extra-firm tofu, cut into 1-inch cubes
- 2 tablespoons gluten-free tamari
- 1 teaspoon sriracha or other hot sauce
- 1 tablespoon arrowroot powder or cornstarch
- 1 tablespoon avocado oil
Ingredients for Salad
- 1 pound green beans, trimmed
- 3 tablespoons rice wine vinegar
- 2 tablespoons lime juice
- 1 tablespoon avocado oil
- 1 tablespoon gluten-free tamari
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 2 teaspoons grated fresh ginger
- 1 cup frozen edamame, thawed
- 2 long red chiles, seeded; one minced, one sliced for garnish
- 1 bunch scallions, thinly sliced
- ⅓ cup roughly chopped fresh cilantro leaves
- ⅓ cup roughly chopped toasted peanuts or cashews
Step 1
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Step 2
For the tofu: Arrange the tofu cubes on a clean kitchen towel or paper towels. Cover with another kitchen towel (or paper towels) and place a heavy pan on top. Let the tofu drain for at least 15 minutes.
Step 3
Cut the tofu into cubes. In a large bowl, whisk the tamari and sriracha until smooth. Add the tofu pieces, toss, and marinate for 10 minutes.
Step 4
In a small bowl, whisk the arrowroot powder and avocado oil until smooth. Add to the tofu pieces, toss to coat, and arrange on the baking sheet in an even layer. Bake for 20 to 25 minutes, flipping halfway, until golden brown.
Step 5
For the salad: Bring a large pot of water to a boil. Add the green beans and blanch for 3 minutes, then transfer to a bowl filled with ice water. Once cool, lift out and place on a paper towel-lined tray to drain.
Step 6
In a large bowl, whisk together the vinegar, lime juice, avocado oil, tamari, sesame oil, garlic, and ginger. Add the blanched beans along with the edamame and toss to coat. Add the minced chile, scallions, and cilantro and mix well. Top with the crispy tofu, garnish with the toasted peanuts and sliced red chile, and serve immediately.
Nutritional Analysis Per Serving:
Calories: 340 Total Fat: 20g, Saturated Fat: 3g, Cholesterol: 0mg, Fiber: 8g, Protein: 20g, Carbohydrates: 23g, Sodium: 745mg, Sugars: 7g, Net Carbs: 15g
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