Combine for Slurry:
3/4 cup(s) coconut milk
2 tablespoon(s) oyster sauce
2 tablespoon(s) lime juice
1 tablespoon(s) soy sauce
Stirfry in 2-4T oil:
4 tablespoon(s) coconut oil
1 pound(s) tofu, extra firm cut into triangles
1 1/2 cup(s) green beans, fresh blanched
1 cup(s) red pepper diced
1 tablespoon(s) garlic minced
2 ounce(s) Imagine organic chicken broth Stir in– garnish with:
1 cup(s) basil leaf, fresh sliced
1 jalapeno thinly sliced with seeds
1/2 cup(s) peanuts
Combine all ingredients for the slurry and set aside.
Blanch the beans and set aside.
Season tofu with salt and pepper. Heat half the oil in a large nonstick pan and brown on each side. Set aside.
Heat remaining oil in the same pan and stirfry beans, bell pepper, and garlic for 2 minutes.
Stir in the slurry mixture and cook 2 minutes to thicken and incorporate flavors.
Remove from heat.
Stir in basil and jalapeno. Top with peanuts and serve.
Whether you’re looking for high-alkaline food fuel—or simply nutritious and delicious meals—The Pickled Beet works with individuals, couples, and families to create meals that are flavorful, healthy, and best for the body—no matter what nutritional limitations might be part of the equation. Contact us for a free consultation.