Tamari and toasted sesame oil come together for a salty smokey seasoning that will redefine the way you think about tofu. Green beans and whole grain noodles are cooked crisp with a spicy kick of red pepper and ginger in this satisfying stir fry. This recipe comes to us from Patrice Berry of Circle B Kitchen.
- 4 cups green beans, ends trimmed
- 1 (16 ounces)box spaghetti
- 2 tablespoons vegetable or canola oil, divided
- 1 (14 ounce) block extra firm tofu, cut into 1 inch cubes
- 1/4 cup low sodium tamari soy sauce, divided
- 2 tablespoons toasted sesame oil, divided
- 2 inches fresh ginger, minced
- 4 cloves garlic, peeled and minced
- 1/4 teaspoon red pepper flakes
- 6 green onions or scallions, sliced, divided
- 1 bell pepper, cut into strips
Bring 2 large pots of salted water to a boil over high heat. Prepare a large bowl of ice water. When the first pot of water boils, add the green beans and cook for 3-4 minutes, or until the beans turn bright green, but still maintain their crunch. Using a slotted spoon, transfer the green beans to the ice water bath to immediately stop the cooking process. Transfer the green beans to a plate after they cool.
Add the pasta to the other pot and cook according to package instructions, or until the pasta is just cooked. Drain, taking care to reserve 1/4 cup of the pasta’s cooking water. Transfer the pasta back to the pot.
Place 1 tablespoon of the oil into a large skillet over medium-high heat. Add the tofu and brown on all sides for about 5-7 minutes. Drizzle the tofu with 2 tablespoons of the tamari and 1 tablespoon of the sesame oil. Stir to ensure that the tofu cubes are evenly seasoned. Taste the tofu and adjust its seasoning if desired. Transfer the tofu to a plate.
Add the remaining tablespoon of olive oil to the same pan that you cooked the tofu in. Add the ginger, red pepper flakes, garlic and 3/4 of the sliced scallions to the pan. Cook, stirring, for about 2 minutes, or until the ginger and garlic begin to become fragrant. Add the blanched green beans and bell pepper strips to the pan. Stir fry for about 3-4 minutes, or until the veggies are just cooked through.
Pour the remaining soy sauce and toasted sesame oil over the green beans. Add the tofu and cooked pasta to the pan, tossing to ensure all ingredients are evenly seasoned.
Remove the pan from heat. Sprinkle each serving with the remaining sliced scallions.