RECIPE: Asparagus With Green Beans And Tofu (Vegan)

[Guest guest]

This is very tasty, quick to prepare, and can be served over the grain of your

choice. My dh

and I like it with brown basmati. Note: the original, in Geiskopf-Hadler and

Toomay's _The

Vegan Gourmet_, 1994 edn., took its heat from (less) ginger only and did not

include

chilies. Other adjustments, including cooking times, have also been made.

 

ASPARAGUS WITH GREEN BEANS AND TOFU (VEGAN)

 

10-12 ounces asparagus, trimmed and cut on a slant into one-inch pieces

6 - 8 ounces breen beans, trimmed and strung and cut as for the asparagus

8 ounces extra-firm tofu, drained, patted dry, and cut into one-half inch cubes

1 Tbsp sesame oil

3 Tbsp rice vinegar

1/2 yellow onion, chopped

2 cloves garlic, very finely chopped

1 red bell papper/capsicum, chopped in one-inch chunks

2 or 3 Tbsp fresh parsley, finely chopped

2 Tbsp fresh ginger, grated

A very healthy pinch of crushed red chilies

Freshly ground black pepper to taste

salt to taste

tamari for serving

 

Heat both the sesame oil and the rice vinegar in a large skillet over

medium-high heat and

stir in the onion, garlic and chlies. Cook this for a couple of minutes then add

the chopped

vegetables, stir, cover for around 5 minutes or until the vegetables are

crisp-tender. (Note:

you might need to add a couple of Tbsp water to this mixture to keep it from

being too

dry while it's cooking. I do.)

 

Stir in the parsley, ginger and tofu and cook for another 3 minutes with the

cover off. The

mixture will be moist but not wet.

 

Taste for salt and papper, stir and serve with the tamari (or soy sauce).

 

This is so easy it's almost sinful!.

 

Best love, pat