I am one of those people who actually craves tofu. Especially extra-firm, organic tofu. I like to eat it cold, right out of the package (which I have been told is disgusting, but I completely disagree). Extra-firm tofu has a texture similar to a dense, soft cheese like feta. I like the fact that it is very high in protein and isoflavones, and I love how it soaks up the flavor of sauces, like the fresh garlic & ginger sauce in this quick and easy dish.
If you enjoy tofu, you’ll love this recipe and if you’ve never been a fan, this recipe might help change your mind.
NOTE: If you or someone in your household is tofu avoidant (like Marvin) you can substitute a cooked chicken breast. Just follow the recipe below but omit the tofu and add a sliced, cooked chicken breast to the pot just before serving. (Marvin – you don’t know what you are missing!!)
This recipe is adapted from Cooking Well with a few measurement changes and the addition of green beans. Along with the tofu, the hearty portobello mushrooms make this a very satisfying vegan meal.
- 2 Tbsp. canola oil
- 4 cloves garlic, minced
- 2 Tbsp. fresh ginger, minced
- 4 portobello mushroom caps
- 8 oz. green beans
- ½ to 1 Tbsp. chile-garlic sauce*
- 2 cups vegetable broth
- 2 Tbsp. dry sherry
- 2 Tbsp. soy sauce
- 2 Tbsp. brown sugar
- 1 - 14 oz. package firm tofu
- 6 green onions
- 1 - 8 oz. can water chestnuts
- 1 Tbsp. water
- 1½ tsp. cornstarch
- *look for jarred chile garlic sauce in the Asian section of your grocery store.
- Drain tofu and cut into ½ inch cubes. Set aside. Trim ends off green beans and cut in half. Set aside. Dice the green onion on the diagonal and set side. Cut the portobello mushrooms into ½ inch chunks (remove the gills first if you want). Set aside. Drain and rinse water chestnuts and coarsely chop; set aside.
- In a large sauce pan with a lid, heat the oil. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add mushrooms and chile-garlic sauce and cook, stirring occasionally for 4 minutes.
- Add broth, sherry, soy sauce, and brown sugar. Stir to combine. Add the tofu, green beans, and water chestnuts. Bring to a boil, then reduce heat to low, cover, and cook for about 20 minutes, until green beans are tender.
- Combine water and cornstarch in a small bowl. Stir the mixture into the saucepan and simmer until sauce is thickened, about 2 minutes. Stir in the green onions.
- Serve in bowls, over brown rice and enjoy a meal that is simple to prepare, low-fat, spicy, vegan, and delicious!