1 bag green beans
10-12 mushrooms, sliced
3 cloves garlic
1/2 package firm tofu, cut into 1 inch squares
2 tbsp olive oil
2 cups of water
4 green onions, cut into 1/4 inch pieces, roots and tough tips discarded
1/8 cup of chopped pecans
1 pinch salt
1 tbsp butter
1 tsp ginger powder
1 capful lemon juice
1 tbsp soy sauce
1 tsp lemon pepper
pinch of crush red pepper
1. Put oil and 2 chopped garlic cloves in a large pan over a medium-low heat and stir for 2 minutes.
2. Add sliced mushroom, tofu and green onion to pan, let simmer for 5 minutes on medium heat before adding pecans. Stir occasionally for another 10 minutes.
3. Put green beans in large pan with water and cover with lid. Once boil is reached, reduce heat to medium-low and let cook for additional 5 minutes.
4. Drain pan, add butter to green beans and let butter melt.
5. Add ginger powder and salt to beans and stir.
6. Add lemon pepper, red pepper flakes and lemon juice to mushrooms and tofu and stir. Serve.
Sarahn’s Tip: Cut the stem ends off of the green beans before you put them in water. They taste the same either way, but they're easier to eat stemless.
Sarahn’s Twist: THIS WHOLE RECIPE WAS MY TWIST! I created this recipe and free handed all the seasoning! So delicious!
Sarahn’s Taste: I would have like for the tofu to be a little more cooked. Tofu is tricky, but try throwing the tofu in a few minutes before the mushroom and the green onion. You can also cook it for a shorter period of time if you like your tofu soft. #sarahnsays