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12Ingredients
65Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 12 oz. extra firm tofu (package)
- 1 Tbsp. sesame oil (+1 Tbsp, 15 ml for cooking)
- 4 Tbsp. reduced sodium tamari (or soy sauce if not GF)
- 3 Tbsp. maple syrup
- 2 Tbsp. almond butter (or sub peanut butter)
- 2 Tbsp. lime juice
- 2 tsp. chili garlic sauce (or 1/2 tsp red pepper flake or 1-2 Thai chilies, minced)
- 1 lb. green beans (trimmed)
- 3 peppers (small spicy, I used cherry bomb - use bell peppers for less heat)
- brown rice
- white rice
- cauliflower rice
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Reviews(3)
Peggy 5 years ago
Great sauce! I pan fried my tofu in a cast-iron skillet and then marinated it for over 30 minutes. I stir fried shiitake mushrooms, broccoli, carrots, and red bell peppers and lightly salted it all before adding in the tofu. The sauce kind of disappears when you cook it so I mixed residual sauce in the bowl with 4T almond milk, 1 tsp peanut butter, 1 tsp rice wine vinegar, 1 tsp miso paste and added that.
Emily Emily 7 years ago
absolutely delicious. My daughter made the sauce with peanut butter because of family allergies.. It is even better the next day reheated.