This stir-fry gently melds delicious Asian flavors with a beautiful assortment of delectable fresh vegetables. It's delicious over Asian noodles or brown rice. Although stir-fry dishes require some prep time, the actual cooking goes quickly, and the result is a meal of tempting flavors and truly healthful ingredients.
7 ounces extra-firm tofu, drained and cut into 3/4-inch cubes
1/4 cup teriyaki sauce
4 ounces green beans, cut into 1-inch lengths (about 2 cups)
1 tablespoon peanut oil
2 tablespoons sesame oil, divided
4 ounces shiitake mushroom caps, sliced thick (about 2 cups)
1 tablespoon finely grated peeled fresh ginger
1 teaspoon minced fresh garlic
1 jalapeño pepper, thinly sliced crosswise, with seeds
(or 1/4 teaspoon red pepper flakes)
2 tablespoons soy sauce or tamari
1 medium organic carrot, cut in half lengthwise,
then crosswise into 1/8-inch slices
1/2 red bell pepper, cut into 1/4-inch-thick strips
4 scallions, cut into 1/2-inch pieces
2 Kaffir lime leaves, ground into a fine powder (about 1 teaspoon),
optional
1/4 cup toasted sesame seeds, as garnish
Combine the tofu and teriyaki sauce in a small bowl and marinate at room temperature for at least 1 hour.
Blanch the green beans in boiling salted water for 2 minutes. Drain, then plunge the beans into ice water to stop the cooking process. Drain again and set aside.
Heat the peanut oil and 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Stir-fry the mushrooms for 3 minutes. Set aside.
Add the remaining sesame oil to the skillet. Add the ginger, garlic, jalapeño, soy, carrots, and peppers, and cook for 2 minutes.
Add the scallions, green beans, and tofu-teriyaki mixture, and stir-fry for 2 minutes. Add the reserved mushrooms and cook until the vegetables are heated through, about 2 minutes.
Sprinkle with the Kaffir leaf powder, if using, and sesame seeds. Serve immediately.
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