Asparagus With Green Beans and Tofu (Vegan)

[Guest guest]

I've sent a version of this to two of my other groups because it's so quick and

delicious.

Here, I suggest you make it the way I did after the first time - with just a

little sesame oil

for flavouring :-) If you like your veggies extra-crisp, the way I do, then you

might want to

adjust the cooking time to a little less, but a lot depends of course on the

heat of your

stove and the kind of pan you use.

 

This is very tasty, quick to prepare, and can be served over the grain of your

choice. Note:

the original, in Geiskopf-Hadler and Toomay's _The Vegan Gourmet_, 1994 edn.,

took its

heat from (less) ginger only and did not include chilies. Other adjustments,

including

cooking times, have also been made.

 

ASPARAGUS WITH GREEN BEANS AND TOFU (VEGAN)

 

10-12 ounces asparagus, trimmed and cut on a slant into one-inch pieces

6 - 8 ounces breen beans, trimmed and strung and cut as for the asparagus

8 ounces extra-firm tofu, drained, patted dry, and cut into one-half inch cubes

1/2 Tbsp sesame oil (it's mainly for flavouring here)

3 Tbsp rice vinegar

1/2 yellow onion, chopped

2 cloves garlic, very finely chopped

1 red bell papper/capsicum, chopped in one-inch chunks

2 or 3 Tbsp fresh parsley, finely chopped

2 Tbsp fresh ginger, grated

A very healthy pinch of crushed red chilies

Freshly ground black pepper to taste

salt to taste

tamari for serving

 

Heat both the sesame oil and the rice vinegar in a large skillet over

medium-high heat and

stir in the onion, garlic and chlies. Cook this for a couple of minutes then add

the chopped

vegetables, stir, cover for around 5 minutes or until the vegetables are

crisp-tender. (Note:

you might need to add a couple of Tbsp water to this mixture to keep it from

being too

dry while it's cooking. I do.)

 

Stir in the parsley, ginger and tofu and cook for another 3 minutes with the

cover off. The

mixture will be moist but not wet.

 

Taste for salt and papper, stir and serve with the tamari (or your favourite soy

sauce).

 

This is so easy it's almost sinful.

 

Best love, pat