- Total time 30 minutes
- Portion size 4 servings
In wok or large skillet, heat 1 tbsp of the oil over medium-high heat; cook white parts of green onions, stirring, for 1 minute. Add green beans; cook, stirring occasionally, until softened, about 6 minutes. Transfer to bowl; set aside.
Meanwhile, in bowl, whisk together almond butter, soy sauce, lemon juice, water, maple syrup, sesame oil, ginger, chili paste and garlic until smooth. Set aside.
Drain tofu; pat dry with paper towel. Cut into cubes. In skillet, heat remaining oil over medium-high heat; cook tofu, stirring occasionally, until golden on all sides, 8 to 10 minutes. Pour half of the reserved sauce into skillet; cook, stirring, until tofu is caramelized, about 2 minutes. Return bean mixture to skillet; cook until heated through, about 1 minute.
Divide stir-fry among plates. Drizzle with remaining sauce; sprinkle with remaining green onions.
Test Kitchen Tip: Serve the stir-fry on a bed of rice.
Nutritional facts PER SERVING: about
- Iron 3.2 mg
- Fibre 5 g
- Sodium 425 mg
- Sugars 9 g
- Protein 15 g
- Calories 350
- Total fat 25 g
- Cholesterol 0 mg
- Saturated fat 3 g
- Total carbohydrate 17 g