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.
From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman
extra-firm tofu (drained and cut into 3/4-inch cubes)
green beans (cut into 1-inch lengths, about 2 cups)
sesame oil (divided)
shiitake mushroom caps (sliced thick, about 2 cups)
finely grated and peeled fresh ginger
minced fresh garlic
jalapeño pepper (thinly sliced crosswise, with seeds OR 1/4 teaspoon red pepper flakes)
soy sauce or tamari
Earthbound Farm Organic Carrot (cut in half lengthwise, then crosswise into 1/8-inch slices)
Earthbound Farm Organic Red Bell Pepper (cut into 1/4-inch-thick strips)
scallions (cut into 1/2-inch pieces)
Kaffir lime leaves (ground into a fine powder, about 1 teaspoon — optional)
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.