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Entree
Asian
2 - 4 servings
30 minutes
10 minutes
2 cakes organic baked tofu
1 tablespoon vegetable oil
2⅔ tablespoons soy sauce, divided
Spice Grinders, Black Peppercorn, to taste
½ ounce salt
2 tablespoons vegetable oil
½ organic yellow onion, chopped
2 ounces French beans, cut in halves
3½ ounces Crimini Mushrooms, sliced
2 slices ham, sliced into fine strips
1 ounce Spice Grinder, Black Peppercorn
1⅓ tablespoons butter
3 tablespoons unsalted butter melted
½ clove organic garlic, crushed
2 tablespoons organic parsley, finely chopped
1 tablespoon soy sauce
Preheat oven to 250°F and place rack in lower third of oven.
Pat dry the tofu with paper towel and cut into 12 even slices. Heat oil and fry both sides of tofu until browned. Add 2 tablespoons of soy sauce and black pepper, set aside.
Boil French beans with a pinch of salt. Heat oil and stir-fry onion, mushrooms and ham. Add cooked beans and ⅔ tablespoons of Soy Sauce. Pepper to taste.
Grease baking dish with butter and place tofu in it. Cover tofu with the stir-fried ingredients and sauce.
To make garlic butter, mix unsalted butter with garlic, parsley and soy sauce. Pour garlic butter over dish.
Bake at 250°F oven for 10 minutes or heated thoroughly.
