Spicy Lemon Basil Tofu with Garlic Green Beans

Ingredients

• Brown rice (Cooked/steamed for serving; the source gives no quantity and says brown rice was chosen.)
• 2 packs Extra-firm or super-firm tofu (Pressed and cut into 1-inch cubes; pressing can be skipped for super-firm tofu. Pack weight not stated.)
• Cooking oil (Preferred oil, such as avocado oil; for coating tofu and cooking green beans, chiles, and garlic as needed.)
• 1 tbsp Low-sodium tamari (For seasoning the tofu.)
• 0.125 tsp Ground white pepper (For tofu.)
• 1 lb Green beans (Trimmed and rinsed.)
• 0.25 cup Water (More as needed to keep the garlic from burning.)
• 4 cloves Garlic (Fresh, minced; for the green beans. Use half when called for.)
• 1 tbsp Coconut aminos or tamari (For green beans; the method says to add to taste.)
• Toasted sesame oil (Drizzle over green beans; amount not specified.)
• Sesame seeds (For garnish; amount not specified.)
• 1 Lemon zest (Zest of one lemon.)
• 0.333 cup Lemon juice (Freshly squeezed.)
• 0.25 cup Reduced-sodium tamari (For the sauce.)
• 2 tbsp Gluten-free hoisin sauce (For the sauce.)
• 1 tbsp Sambal oelek (For the sauce.)
• 1 tsp Sriracha (For the sauce.)
• 0.25 tsp Ground white pepper (For the sauce.)
• Black pepper (Freshly cracked, to taste.)
• 2 tsp Brown sugar (For the sauce.)
• 4 cloves Garlic (Fresh, minced; for the sauce.)
• 4 Red chiles (Chopped; use fewer or omit if preferred.)
• 1 tbsp Cornstarch (Mix with the stated 2 tbsp water to make a slurry; reserve for the middle of cooking.)
• 2 tbsp Water (For the cornstarch slurry.)
• 1 handful Lemon basil (Stir in at the end; Thai basil is suggested as a substitute if lemon basil is unavailable.)

Steps

1. 1

   Cook or steam brown rice for serving. The source recommends soaking it overnight beforehand if desired, to reduce some of its arsenic; no rice quantity or cooking method is specified.

2. 2

   Press the tofu unless using super-firm tofu, then cut it into 1-inch cubes.

3. 3

   In a bowl, spritz or drizzle the tofu with cooking oil and toss to coat.

4. 4

   Add 1 tablespoon low-sodium tamari and 1/8 teaspoon ground white pepper to the tofu. Toss again to season evenly.

5. 5

   Air-fry the tofu at 400°F for 20 minutes, shaking the basket halfway through, until browned.

6. 6

   Trim and rinse the green beans, and mince the garlic designated for them.

7. 7

   Spritz or drizzle a pan with cooking oil and set it over high heat.

8. 8

   Add the green beans and cook for a few minutes, until they begin to turn bright green.

9. 9

   Add 1/4 cup water, cover the pan, and reduce the heat to medium-low.

10. 10

    When the beans are fully bright green, remove the lid. Add half of the minced green-bean garlic and a spritz of oil. Add a little more water if needed to keep the garlic from burning.

11. 11

    Add coconut aminos or tamari to taste, then cook the green beans until they reach your preferred doneness.

12. 12

    Turn off the heat. Drizzle the green beans with toasted sesame oil and sprinkle with sesame seeds.

13. 13

    In a bowl, combine the lemon zest, fresh lemon juice, reduced-sodium tamari, gluten-free hoisin, sambal oelek, sriracha, 1/4 teaspoon white pepper, freshly cracked black pepper to taste, and brown sugar.

14. 14

    Prepare the sauce additions: mince the sauce garlic, chop the red chiles if using, and stir the cornstarch with 2 tablespoons water to make a slurry. Keep the slurry aside for later in cooking.

15. 15

    Spray or drizzle a large pan or wok with oil and heat it over medium-high heat.

16. 16

    Add the chopped chiles, if using, and minced garlic to the pan. Cook until slightly browned, about 1–2 minutes.

17. 17

    Add the prepared sauce mixture and bring it to a simmer.

18. 18

    Reduce the heat to medium-low and mix in the cornstarch slurry.

19. 19

    Continue cooking for a few more minutes, until the sauce thickens.

20. 20

    Turn off the heat. Add the browned tofu and lemon basil to the sauce and stir to combine.

21. 21

    Serve the tofu and green beans over bowls of rice and enjoy.

Notes

The author used brown rice and suggests soaking it overnight if desired to reduce some arsenic. Super-firm tofu does not need pressing. If lemon basil is unavailable, Thai basil is suggested. Green-bean aminos/tamari is added to taste. The sauce is assembled with the green beans served separately alongside the tofu and rice.

Nutrition per serving

• main
• dairy-free
• vegetarian
• vegan
• gluten-free
• air-fried
• spicy
• rice bowl