Mongolian Tofu and Green Beans with Rice

By • June 9, 2016 0 Comments

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Serves 4

  • 16 ounces extra firm tofu
  • 2-3 tablespoons corn starch
  • 2 tablespoons sesame oil, divided
  • 1 1/2 cups jasmine rice, dry
  • 3 cups water
  • 1 tablespoon ginger, grated
  • 3 garlic cloves, chopped
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1/2 cup brown sugar
  • 3/4 pound green beans, trimmed
  • 1 scallion, chopped
  • 1-2 tablespoons sesame seeds
  1. Drain liquid out of tofu. You can do this by placing tofu block on a large plate and covering with a cutting board or another plate. Then put something heavy (like a full teapot) on top and let drain for at least 30 minutes.
  2. Discard the liquid and cut tofu into ½ inch cubes. Sprinkle cornstarch on tofu and lightly cover on all sides.
  3. In a medium pot, heat 1 tablespoon sesame oil over medium heat. Add rice and stir to coat. Add water, bring to a boil, cover and reduce heat and cook until fluffy.
  4. Meanwhile, in a medium sized bowl, combine ginger, garlic, soy sauce, water, and brown sugar. Mix until all sugar is dissolved. Set aside.
  5. Heat remaining 1 tablespoon sesame oil in a non-stick pan over medium-high heat. Add tofu and cook until browned (about 5 minutes), then flip and brown on opposite side (an additional 5 minutes).
  6. Add soy sauce mixture to pan, bring to a boil, and reduce heat. Stir to make sure tofu is covered. Once liquid starts to thicken, add in green beans and cook for 3-4 minutes.
  7. Serve tofu and green beans over rice. Top with scallions and sesame seeds.

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