Spiced tofu with green beans

in

A variation on the Green Beans Almondine, I created this randomly one day while chatting with a friend of mine who was a professional chef. He called it a “culinary train wreck” (due to the intuitive way I threw everything together), but also said it was one of the most magical things he’d ever tasted. Works for me. I still make this fairly frequently, especially in summer.

To make it: 
  • 4 oz tofu, cubed (I like pressed tofu, but extra firm works just as well)
  • 2 large handfuls of green beans, ends chopped off (about 2 cups)
  • 2 medium carrots, peeled and cut in 1.5″ sticks
  • about a dozen grape tomatoes, halved
  • 2 tsp olive or peanut oil
  • 1 tsp garam masala
  • 1/4 cup sliced almonds
  • juice and zest of 1 lemon
  • dash of Worcestire sauce
  • salt and pepper to taste.

Heat up oil and garam masala in a large skillet or wok. Throw in tofu, carrots, salt & pepper and saute for about 5 minutes over medium heat. Throw in green beans, tomatoes and zest; saute for another 5 minutes until beans and carrots just start getting tender. Add almonds, Worcestire sauce and lemon juice; saute for another 2 minutes just to get the almonds toasted and serve.