Feisty Spicy Green Beans and Tofu

Sometimes, my mind is so slippery things are just completely gone before it seems I even really register they’re there. That thing that I’ve been reminding myself I have to get at the grocery store every day for a week? I get there and poof, it’s gone! That really important thing I need to tell Noel? I start talking to him and poof, it’s gone!

And maybe it’s a sign of getting older, but now it seems my slippery mind trick applies to recipes too. Recipes that we cook, photograph, eat, and love, but somehow slip right out of my mind once the pictures are off the camera. Just like they never existed.

Until, this past Saturday when I’m rummaging around in the fridge looking for that butter that I was sure I had but somehow I could not find (never found it by the way, just went to the store to get more!) but I DO find all of the ingredients for this dish. And suddenly I’m transported back to that January night when we made this, a cold, snowy and quiet Saturday at home. I remember the tastes–sweet and fiery with a fantastic crunch, and I know I have to share. Because now that it’s spring, soon there will be farm stands with fresh produce and those fresh ingredients will really make this dish shine. If we loved it with sad mid-winter green beans, I can only imagine how fantastic it will be with the crunchy fresh ones that are right around the corner.

Feisty Spicy Green Beans and Tofu
Adapted from 101 Cookbooks

Part of the beauty of this dish is it’s simplicity. The way we do it, it’s a one dish wonder made mostly with pantry staples, green beans and tofu. You can adjust the spices to your taste–the ingredients below will make a fairly spicy dish, but if you want something milder go easy on the red pepper and paprika. It was hearty enough for me to eat as a dinner, but it made a fantastic side for Noel. And really, the idea of this with fantastic farmers market green beans is enough to make me feel a little swooney.

Ingredients:

• 1 pound green beans, thinly sliced
• 1/2 cup golden raisins
• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, thinly sliced
• 1/2 medium yellow onion, finely diced
• 1/3 cup white wine
• 1/2 teaspoon hot paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 6 ounces extra-firm tofu, cut into cubes
• 2 tablespoons unsalted butter

Directions:

If you’re using unsulfured raisins, which will likely look dry and tough, put them in a small bowl and cover with hot water. Allow to sit for five minutes, or until their plumped up. Drain and set aside.

Place your largest skillet over medium heat. When the pan is hot, add the oil, garlic, and onion. Cook for 5 minutes, until the onions and garlic start to brown. Add the wine and cook until evaporated. Add the spices and stir, until they are distributed through the onions. Stir in the tofu and raisins and cook until heated through, about a minute. Add the butter and green beans and stir until the butter has melted. If you haven’t pre-cooked your green beans (we don’t, but if you don’t like as much crunch, you can blanch them before you add them), turn the heat down to low and cover the pan, allowing the beans to cook for five minutes. If the mixture looks too dry before you put the cover on, add a bit more white wine and then cover.

Serve hot. At 101 Cookbooks they garnished with sour cream and slivered almonds, but I liked this just how it came out of the pan.

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