ingredients
3 tbsp-45ml vegetable oil (olive or avocado)
3 green onions, green and white parts separated and chopped
3/4lb-375g green beans, blanched and halved
1/3 cup-80ml almond butter
2c. 30ml Bragg sauce (naturally fermented soy)
2c. tbsp-30ml lemon juice
2c. tbsp-30ml lukewarm water
1 C. 15ml maple syrup
2c. 1/2 tsp toasted sesame oil
1 tsp -5ml grated fresh ginger
1 clove of garlic, finely chopped
1 package of extra firm tofu, drained. patted dry and cut into cubes (400-450g)
1-In a wok or large skillet, heat 1 c. (05ml) vegetable oil over medium-high heat. Add the white part of the green onions and cook, stirring, for 1 minute. Add the green beans and continue cooking. Stirring from time to time. 6 minutes or until softened. Reserve the beans in a bowl.
2-Meanwhile, in a bowl, using a whisk, mix the almond butter, the Bragg sauce, the lemon juice, the water and the maple syrup. sesame oil, ginger, sambal oelek and garlic until the sauce is smooth. To book.
3-In the skillet, heat the remaining oil over medium-high heat. Add tofu and cook, stirring occasionally, 8 to 10 minutes or until browned on all sides. Pour half of the reserved sauce into the skillet and cook, stirring, for 2 minutes or until the tofu is caramelized. Add the reserved beans and heat through for 1 minute.
4-When ready to serve, divide the tofu stir-fry between plates. Drizzle with the rest of the reserved sauce and sprinkle with the green part of the green onions. Accompany the stir-fry with rice if desired.
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