Tofu, Green Beans Vegan and Cashews

by eatwoo.com 5 June 2019, 13:40 1.3k Views

Tofu, Green Beans Vegan and Cashews

Tofu Green Beans Vegan and Cashews: It’s always tough when you finally figure out how to make one of your favorite dishes from a restaurant at home, only to realize you’ve been paying way too much for it. Although this recipe includes those pricey cashews, it’s still way cheaper to make at home. Plus, now you can skip the tip and not be a total jerk.

MAKES 4 TO 6 SERVINGS

$1.53 PER SERVING

Ingredients for Tofu, Green Beans Vegan and Cashews recipe

1 pound green beans
1 (16-ounce) package extra-firm tofu, drained
3 tablespoons sesame oil
2 tablespoons agave nectar
2 tablespoons soy sauce or Bragg’s Liquid Aminos
½ teaspoon ground mustard seed
½ cup roasted red peppers in oil
½ cup raw cashews
¼ cup teriyaki sauce

How to make Tofu, Green Beans Vegan and Cashews ?

Bring 3 cups water to a rolling boil in a Dutch oven or large pot with a lid. Toss in the greens beans and cover. Cook for 3 to 5 minutes or until the green beans are tender, then drain and set aside.

While the green beans are cooking, slice the tofu into 10 to 12 thin slices or squares. In a bowl, whisk together 2 tablespoons of the sesame oil, the agave nectar, soy sauce, and mustard seed.

Heat your wok or largest skillet over high heat. Once the wok is hot, carefully toss in the tofu and remaining 1 tablespoon sesame oil. Flip the tofu occasionally until it turns a light golden brown with crispy edges.

Add the cooked green beans, red peppers, cashews, and teriyaki sauce and toss with the cooked tofu until everything is lightly coated in the sauce. Then toss your vegetables, cashews, and tofu with the sesame oil and soy sauce mixture until they’re evenly coated.

Cook for another 5 to 8 minutes, or until the sauce has reduced to a desired thickness.

Serve warm.