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Tofu Peanut Stir-Fry

with Charred Green Beans and Midnight Grains

dinner

Seasonal Menu Spring Recipes Summer Recipes Winter Recipes Gluten-Free High-Protein Thai Grain Bowl Beans/Legumes Hearty Vegetables Nuts Tofu Dinner
SERVINGS
2 6
PREP & COOK TIME
50 min
CALORIES
580
FAT
31g
CARBOHYDRATES
18g
PROTEIN
27g

MAIN INGREDIENTS

  1. 1½ cups midnight grains
  2. 3 Thai chiles
  3. 23 oz Nasoya® Organic Extra Firm Tofu
  4. 12 oz green beans
  5. 2 tbsp sesame oil
  6. ¾ cup peanuts
  7. ½ cup peanut butter
  8. ¼ cup rice vinegar
  9. 3 tbsp chile garlic sauce
  10. 6 oz shredded red cabbage
  11. 5 tbsp + 1 tsp vegetable oil*
  12. Salt*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: peanuts, soy
Nutrition

TOOLS

  • Large nonstick skillet
  • Medium saucepan with a lid

INSTRUCTIONS

1
Cook the grains

Add the midnight grains and 4½ cups water to a medium saucepan and bring to a boil. Reduce heat to low, cover, and cook until the rice is tender and water is absorbed, about 25 to 30 minutes. Remove from heat and set aside to steam for 5 minutes, covered. Thinly slice the Thai chiles.

2
Prepare the tofu

Drain 1½ packs of tofu and save the remainder for your own use. Hand tear the tofu into 2 inch pieces and pat dry with paper towels. Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add half of the tofu pieces and cook until golden and crispy, about 3 to 5 minutes per side. Transfer crispy tofu to a paper towel-lined plate and sprinkle with salt. Repeat with second batch of tofu.

3
Cook the green beans

Return the nonstick skillet to medium-high heat. Once hot, add the green beans and cook, tossing occasionally, until tender and blackened in spots, about 2 to 4 minutes. Sprinkle with salt and transfer to a plate.

4
Toast the nuts

Return the skillet to medium heat with just 1 tbsp sesame oil. Add the peanuts and as much sliced chile as you’d like. Cook until chile is fragrant and peanuts are toasted, about 1 to 2 minutes.

5
Make the sauce

In a medium bowl, combine the remaining sesame oil, peanut butter, rice vinegar, chile garlic sauce, and ½ cup warm water. Mix until well combined and add the toasted peanuts and chiles.

6
Serve

Divide the midnight grains between plates. Top with crispy tofu, charred green beans, and red cabbage. Drizzle with peanut sauce. Dig in!