Tofu with Green Beans and Chraimeh Sauce
Servings: 4
Ingredients
- 1 pound green beans trimmed
- 1 tbsp sunflower oil
- 400 grams firm tofu cut into 1-inch cubes and patted dry
- salt
- 3/4 cup cilantro roughly chopped
Chraimeh Sauce
- 6 cloves of garlic
- 2 tsp hot paprika
- 1 tbsp caraway seeds lightly toasted and crushed in a pestle & mortar
- 2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 3 tbsp sunflower oil
- 3 tbsp tomato paste
- 2 tsp sugar
- 2 limes juice one to get 1 tbsp and cute the other into 4 wedges
- salt
Instructions
- Fill a medium saucepan halfway with water and place over high heat. Once boiling, add the green beans and boil for 5-6 minutes, until they are cooked but still retain a slight bite. Drain, refresh with cold water, drain again, and set aside.
- Put the oil into a large sauté pan and place over medium-high heat. Once hot, add the tofu and a rounded ¼ tsp of salt and fry for 4-5 minutes, turning throughout so that all the sides are golden brown. Remove from the pan and set aside.
- To make the chraimeh sauce, mix the garlic, paprika, caraway, cumin, cinnamon, and oil in a small bowl. Return the large sauté pan to medium-high heat and, once hot, add the garlic and spice mix. Fry for about 1 minute, then add the tomato paste, sugar, lime juice, and ¾ tsp of salt. Stir to combine, then pour in 1 cup of water to make a thin sauce. Once bubbling, stir frequently for about 2 minutes, until the sauce begins to thicken. Return the green beans to the pan and continue to cook for another 1 minute, until the sauce is thick and the beans are hot.
- Remove from the heat and gently stir in the tofu and cilantro. Divide among 4 shallow bowls and serve, with a wedge of lime alongside.