fitveggielife

I rated 5/5 in my cookbook.

Elements:

• 2 cups cooked jasmine rice

Tofu marinade

• 1 package firm tofu, drained and cubed
• 2 seconds of soy sauce
• 1/2 c (or so) of scallion and ginger dressing or marinade*
• 1 tbsp brown sugar

Stir Fry ingredients

• sesame oil
• 1/2 onion, cut into slices
• 1 in ginger knob, minced
• 6 cloves of garlic, minced
• 1 jalapeño, chopped small
• 2 cup green beans, chopped into 1/4-1/2 inch wheels or something small
• 1/4 c basil, cut into ribbons
• cilantro for garnish
• sesame seeds for garnish

Stir Fry sauce:

• 1/4 c soy sauce
• 2 tbsp-ish rice vinegar
• 2tbsp brown sugar
• 2tsp fish sauce (skip to make vegan)
• 1 lime
• sesame seeds
• red pepper flakes
• 1/4 cup cilantro stems, chopped really small

Notes:

*if you’re recreating this, this is where you freestyle, the dressing is from Grocery Outlet, that shit cycles out quick. What sounds good? It’s for your tofu marinade.

What I did:

1. Preheat oven to (400) four hunnid.
2. Dump tofu in a large ziplock with soy sauce, dressing, and sugar. Gently roll it around to mix and coat and stir. Throw it in the fridge, flat, for like 30 to an hour. Or until oven is preheated idc.
3. Once oven is preheated, line a baking sheet with parchment, spread tofu lying flat, bake for 20 min.
4. Prep sauce. Combine all ingredients.
5. Maybe the tofu is done, flip it over, bake another 20.
6. Grabbed my cast iron, I need a wok, but any large pan will do. Heat sesame oil on medium heat, add onion, garlic, and ginger. Sauté about 5 min.
7. Add jalapeño, cook another couple minutes until bright and softening, add green beans, I turned up the heat, letting it sizzle and pop a bit before lowering and cooking for another 5 without stirring. Check, roll it around, cook another 5 min.
8. Pour sauce over and reduce it down, maybe adjust the heat, let it do its thing.
9. Tofu should be ready, plop it in, top with garnish.
10. Serve on top of rice, oh mama,