This recipe has all the elements I crave in a dish. It gives tofu a whole new meaning.
Arrowroot flour is what creates this crispy exterior, and its easier to digest than cornstarch, and lower in carbs.
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2 blocks of firm tofu
¼ cup arrowroot flour
1 tsp. sea salt
1 bag organic green beans
1 tsp ginger, grated
4 cloves garlic, minced
1 shallot, minced
2 tbsp. Coconut oil, to saute the tofu
2 tbsp. toasted sesame oil, for finish, optional
½ cup cilantro, chopped
1-2 limes, juiced
2 tbsp warm water
ground pepper to taste
½ cup toasted peanuts, optional
Method for Tofu ~ Slice each block of tofu in three slices. Lay slices on paper towels to remove all moisture. Then cut small or medium size cubes. In a large bowl add arrowroot , salt and pepper. Toss the tofu cubes in arrowroot to cover all cubes.
In a large nonstick or cast iron pan, Sauté the cubes in coconut oil, until browned on all sides. Lay tofu cubes out on paper towels to remove any excess oil. Keep warm.
Method for Green Beans Steam the beans for 5 minutes. Take out of the pot and set aside.
Method for sauce, ~ Using the same pan we used for the tofu, give the pan a little wipe before adding more oil. Oil, Add the shallot and cook for one minute. Add minced ginger, garlic, lime juice, water, salt and pepper. Taste for seasoning. Add the green beans to the pan, and shake the pan to coat, and reheat the beans.
Add cubed tofu and gently stir all ingredients together. If using, drizzle toasted sesame oil over the dish.
Plating ~ . In shallow bowls add tofu and green beans, and squeeze extra lime over the tofu. Add chopped cilantro, and toasted peanuts, if using. Gives the dish an extra crunch.