Spicy Green Beans with Tofu
I discovered this spicy sauce recently and since then it’s one of my favorites. The fresh coriander and spring onion balance the spiciness of the green beans. If you are not sure about the spiciness, just start with half of the sambal first. Although I have to say: it really tastes best with all of it! And if you have some leftovers, it also works as a spicy cold lunch.
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Ingredients
4 servings
300 g
400 g
375 g
3
100 g
Rice (brown)
Green beans
Tofu
Spring onions
Peanuts
2 TBL sp
4 TBL sp
2 tea sp
1 tea sp
2 TBL sp
1 tea sp
15 g
Soy sauce
Sambal oelek
Sugar
Cumin
Peanut butter
Rice vinegar (or white wine vinegar)
Fresh coriander
Variation
Instead of the tofu scramble some eggs.
Prep
10 min
- Take off top from beans and halve them
- Cut spring onions into rings
- Cut tofu into 1 cm cubes, place them on paper towel and put paper towel on top, press with your hands to squeeze out the water
- Cut fresh coriander
Cook
15 min
In a bowl, mix sambal oelek, sugar, cumin, peanut butter and rice vinegar
Cook rice
~10 min
Cook green beans
~8 min
Sauté tofu in oil and soy sauce
medium/high heat, turn sides regularly ~8 min
Drain green beans when done and add sambal-peanut mix
turn off heat, mix well
Serve the rice with tofu and spicy green beans. Add spring onion, coriander and peanuts on top!
