Tofu and White Bean Stir-fry

Hi guys! I hope you had another fantastic week! I don’t know about you, but this week flew by for me. Slow down summer!!!

I have a new vegetarian entrée for you today!!

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I make tofu stir-fries a couple times a month to break up the large amounts of chicken Chris and I usually eat. I usually just do tofu, soy sauce, and some teriyaki if I have it on hand.  The other week, however, I wanted to stretch our meal a little further so I threw in a can of cannellini beans. I was a little skeptical, but it turned out to be really great!!! The beans add an awesome creamy element. I will never leave beans out of my stir-fry again!

I also decided to throw in some lime juice to brighten things up and some fresh basil, because well – why not? I know it sounds like a crazy combo, but I really love it and so does Chris!! It is a great light Asian dish that takes very little time to throw together.

Tofu and White Bean

To make this stir-fry you need: 1 14 oz block extra firm tofu, 2 1 lb bags of frozen stir-fry vegetables, 6 oz (3/4 cup) of frozen peas, 1 15.5 oz can cannellini beans, 1 handful of fresh basil, 1 1/2 Tbsp lime juice, and 4 1/2 Tbsp. light soy sauce.

I like to serve this with brown rice also – so if you want to do this — one cup of brown rice and 2 1/2 cups of water! I boil the rice while I press the tofu and cook.

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Begin by pressing the tofu. I put mine in between paper towels and lay a super heavy cast iron skillet on top. Let the tofu press for 15 minutes. I usually swap out the paper towels at least two times during this process.

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Preheat a large nonstick skillet coated in cooking spray over medium-high heat. Slice your tofu into small blocks. I usually cut the block in half, then cut each half in half, and then cut each quarter in half. So you should have eight long slices.

Next, I turn the tofu on its side so its tall and cut down the middle. Finally I lay it back down and make five more slices to make six rows of small squares. This probably sounds confusing – I used to cut them up one at a time after making the eight slices, but I got lazy and cook a lot of tofu. Basically you want eight slices from the original block. Each slice should yield twelve small squares.

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Throw the tofu squares into the hot skillet. Add 1 Tbsp. of soy sauce and let the tofu cook for about 5 minutes. Flip the tofu and add another 1/2 Tbsp. of soy sauce. Cook the tofu for about 5 more minutes. Remove the tofu to a plate.

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Turn the heat down to medium and add a little more cooking spray to the pan. Add the frozen vegetables and stir. Once the veggies are slightly cooked, add 1 1/2 Tbsp. of lime juice and 3 Tbsp. of soy sauce. Keep cooking and stirring until the veggies are mostly warm.

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Drain the beans and add them to the pan along with 6 oz of frozen peas. Stir to combine.

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When your veggies are fully cooked, add the the tofu back to the pan. Stir in a handful of fresh basil leaves. You can throw them in whole, torn, or chopped. I usually cut mine up with scissors right over the pan.

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Turn the heat down to low and serve when everything is warm throughout!

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I like to serve mine with extra basil on top and always keep lime juice and soy sauce on the table so I can add more if I want!

This is a great, easy, and cheap meal! Try it soon!

Tofu and White Bean Stir-fryCIMG1391
Serves 4

1 14 oz block extra firm tofu
2 1 lb bags of frozen stir-fry vegetables
6 oz (3/4 cup) frozen peas
1 15.5 oz can cannellini beans
1 1/2 Tbsp. lime juice
4 1/2 Tbsp. light soy sauce

Press the tofu under a heavy object for about 15 minutes. Switch out the paper towels as needed. Cut the tofu up into small squares – I like to make 8 long slices – each slice yields about 12 squares.

Heat a nonstick skillet coated in cooking spray over medium-high heat. Add the tofu squares to the hot pan with 1 Tbsp. of soy sauce. Cook for about 5 minutes, then flip and add another 1/2 Tbsp. of soy sauce. Continue to cook for about 5 more minutes. Remove the cooked tofu to a plate.

Turn the heat down to medium and coat the skillet in cooking spray again. Add the frozen veggies to the pan. When the vegetables start to defrost, add 1 1/2 Tbsp. of lime juice and 3 Tbsp. of soy sauce. Stir and continue to cook. Drain the beans. When the vegetables are mostly defrosted, add the drained cannellini beans and the frozen peas. Continue to stir and cook.

When the vegetables are cooked through, turn the heat down to low and add the tofu to the pan and a handful of chopped fresh basil. Stir to combine. Serve when everything is warm throughout.

Serve with extra fresh basil, lime juice, and soy sauce! We like to have ours over brown rice.

Enjoy!

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1 Comment

Filed under asian, cooking, dinner, easy, healthy, main course, meatless main, quick, recipe, rice, stirfry, tofu, vegetarian

One response to “Tofu and White Bean Stir-fry

  1. Pingback: Weekend Snapshots September 13-15, 2013 | Hudson on the Potomac

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