Recently Heidi featured this delicious green bean recipe and I decided to give it a try. I altered it to fit my palate preferences based on what I had in my kitchen cupboard. I pan fried the tofu first (using this method) and set it aside. Then, I cooked up the green beans with onions and spices (skipping the raisins and bay leaf). I used fromage blanc as a sub for creme fraiche, but you could also use yogurt. Serve with eco-farmed black japonica rice if desired. So good and makes great leftovers!
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