Szechuan Green Beans And Tofu (Gluten-Free, Vegan) - cooking recipe

Ingredients

7 1/2 ounces tofu (I used organic sprouted tofu)
12 ounces green beans, trimmed
2 tablespoons tamari soy sauce
1 tablespoon sake or 1 tablespoon water
1 -2 teaspoon hot chili paste
2 teaspoons raw sugar
1 tablespoon sesame oil
1 garlic clove, minced
1 tablespoon ginger, minced
salt
pepper

Preparation

A few hours before cooking, place a tofu block in a bowl and put a weight on top of it to squeeze out water as much as possible.
Cook green beans in salted boiling water for about 3 minutes.
Transfer beans to a colander and run cold water. Cut them in half.
Dice tofu into 1/2 inch cubes.
In a small bowl, mix tamari soy sauce, sake or 1 Tbsp water, chili paste, and sugar to make a sauce. Set aside.
In a saute pan, heat sesame oil and saute garlic and ginger for a minute.
Add beans and tofu and saute until heated.
Add the sauce and saute until the sauce is bubbly.
Season with salt and pepper.
Infuse love and serve!