Black Pepper Tofu and Green Beans

My mom and I made this recipe last night from her Sunset magazine, and it was wildly good!
Cheers to a tofu friendly kitchen!

Black Pepper Tofu and Green Beans 


1 lb green beans, trimmed and halved
2 tbsp lime juice
2 tbsp soy-sauce
1 tsp pepper
14 oz. firm tofu, drained and patted dry
2 tbsp canola oil
1 tbsp packed brown sugar
1/2 cup sliced shallots

1) Bring a medium pot of water to a boil, add green beans, cook until bright green, about 3 minutes.  Drain and rinse with cold water.  In a small bowl, mix lime juice, soy sauce, and pepper, then set aside.

2)  Cut tofu into 1/2-inch thick rectangles.  Heat oil in a nonstick frying pan over medium high heat.  Add tofu, sprinkle with sugar, and cook, turning occasionally, until evenly browned, about 10 minutes.  Stir in shallots and cook until browned, about 3 minutes.  Add green beans and cook until warmed, about 3 minutes.  Pour in soy mixture and stir to coat.

tequila shrimp pasta

Two posts in one day?  That's wild!  Do you know what else is wild?  Cinco de Mayo.  In honor of this very auspicious day, here is a recipe that I made the other day for lunch.  I had a half-used bag of frozen shrimpies in the freezer, and noticed that there was a recipe on the back for this pasta calling for vermouth.  But who has vermouth!  So I added a little tequila instead (a household staple)....  Please enjoy :)  

Tequila Shrimp Pasta 

1/2-1lb pasta(I used rotini because Violet thinks they're fun) 

2 tbs olive oil

1/2 cup diced white onion (a shallot would also be really good) 

1/4 cup tequila 

3/4 cup milk or cream

2 green onions, sliced 

1 tomato, chopped  

1/2 lb tiny shrimp (I used frozen, but fresh would be better!) 

1 tsp dried basil (or a few fresh sprigs would be good) 

salt and pepper to taste 

Cook pasta according to box.  

Heat olive oil, and cook white onions on medium heat until translucent, but not brown.  Add the tequila, and bring to high heat.  Stir continuously until tequila is about 2/3 reduced.  

Turn the heat down slightly, and add the milk.  Cook stirring for about 2 minutes.  

Add the shrimp, tomato, green onion, and basil.  Cook for 1-2 minutes, or until shrimp are heated through.  

Serve over pasta, and top with parmesan cheese (or, if you are Violet, eat with a good wallop of Greek yogurt :)