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Tofu & snake beans with garlic soy butter
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Create a delicious vegan dish with tofu and green beans, perfect as a starter or side.
Ingredients:
  • 85g (1/2 cup) blanched almonds
  • 80ml (1/3 cup) peanut oil
  • 1 320g pkt Nigari tofu (Soyco brand), drained, cut into 2cm cubes
  • 2 bunches (about 600g) snake beans, cut into 10cm lengths
  • 20g (1 tbsp) butter
  • 2 garlic cloves, crushed
  • 42.00 gm soy sauce
  • Salt & freshly ground black pepper
Instructions:
  • In a heated wok over medium-high heat, stir-fry the almonds for 3 minutes until they are toasted and aromatic. Transfer them to a plate and set aside for later use.
  • In a hot wok, fry the tofu in 2 tablespoons of oil until golden, about 4 minutes. Then, transfer to a paper towel-lined plate and set aside.
  • Heat the rest of the oil in the wok over medium-high heat. Stir-fry the beans for 2 minutes until bright green. Quickly add butter, garlic, and soy sauce and stir-fry for 30 seconds until fragrant.
  • Combine the almonds and tofu in the wok, tossing until evenly mixed. Season with salt and pepper to taste and serve hot.

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