SAUTÉED TOFU & GREEN BEAN STIR-FRY
MAKES 4 SERVINGS
3 tbsp vegetable oil, divided 3 green onions, chopped, white and green parts separated 340 g green beans, blanched and halved 1/3 cup almond butter 2 tbsp sodium-reduced soy sauce 2 tbsp lemon juice 2 tbsp warm water 1 tbsp maple syrup 2 tsp sesame oil 1 tsp grated fresh ginger
1/2 tsp Asian chili paste (such as sambal oelek) 1 clove garlic, minced
1 400 g pkg extra-firm tofu In wok or large skillet, heat 1 tbsp of the oil over medium-high heat; cook white parts of green onions, stirring, for 1 minute. Add green beans; cook, stirring occasionally, until softened, about 6 minutes. Transfer to bowl; set aside.
Meanwhile, in bowl, whisk together almond butter, soy sauce, lemon juice, water, maple syrup, sesame oil, ginger, chili paste and garlic until smooth. Set aside.
Drain tofu; pat dry with paper towel. Cut into cubes. In skillet, heat remaining oil over medium-high heat; cook tofu, stirring occasionally, until golden on all sides, 8 to 10 minutes. Pour half of the reserved sauce into skillet; cook, stirring, until tofu is caramelized, about 2 minutes. Return bean mixture to skillet; cook until heated through, about 1 minute.
Divide stir-fry among plates. Drizzle with remaining sauce; sprinkle with remaining green onions.
PER SERVING about 350 cal, 15 g pro, 25 g total fat (3 g sat. fat), 17 g carb (5 g dietary fibre, 9 g sugar), 0 mg chol, 425 mg sodium, 3.2 mg iron.