Yield: 6 servings
|1 tablespoon||Vegetable oil|
|4 \N||Cloves garlic; minced|
|2 smalls||Fresh red or green chile peppers|
|\N \N||Seeded and minced|
|1 pounds||Extra-firm tofu|
|\N \N||Drained and cut into 1-inch cubes|
|1 tablespoon||Tamari or soy sauce|
|½ pounds||Fresh green beans|
|\N \N||Trimmed and cut into 1/2-inch lengths|
|½ cup||Chopped fresh basil|
6 SERVINGS DAIRY~FREE
This stir-fry dish uses just a few ingredients, but the flavor is wonderfully complex. The Thai Lemon Grass and Chile Soup and the Bangkok Noodles make tasty accompaniments. (See separage recipes.) Heat wok or large deep skillet over high heat. Add oil and when hot, add garlic and chilies and stir-fry 2 to 3 minutes. Add tofu and stir-fry until tofu is heated through, about 2 minutes.
Add soy sauce and sugar and mix well. Add beans and cook just until bright green, 1 to 2 minutes more. Add basil and mix thoroughly. Transfer to warm platter and serve hot.
Per serving: 148 cal.; 13g prot.; 9g total fat (1g sat. Fat); 7g carb.; 0 chol.; 148mg sod.; 1g fiber
Converted by MC_Buster.
Recipe by: Vegetarian Times, January 1999, page 55 Converted by MM_Buster v2.0l.