Tofu to zukkiini, ingen no yuzukosho-itame / stir-fried tofu, zucchini and green beans with yuzu citron green pepper paste

This plain-looking tofu and vegetable dish welcomes you with the zesty punch of picante yuzukosho. A quick and easy side dish for your everyday table and bento.

1/2 of recipe: 73 calories; 5.4 g protein; 3.9 g fat; 3.2 g carbohydrate; 2.1 g net carbs; 49 mg sodium (with 50% reduced-sodium soy sauce; 77 mg with regular soy sauce); 0 mg cholesterol; 1.1 g fiber


<Ingredients>

1/4-1/3 pack (approx. 130-150 g) momen firm tofu (140 g in photo)
1/2 (approx. 100 g) zucchini (87 g in photo)
4 ingen green beans (22 g in photo)
1/2 tbsp sake
1/8-1/4 tsp yuzukosho citron green pepper paste
1/4 tsp soy sauce
1/2 tsp oil (not in photo)

<Directions>
1.

Cut tofu into squares.
Remove stem ends of green beans, and cut into 2-3 sections.
Cut zucchini in half lengthwise, and cut into 7-8 mm thick pieces.

2.

In frying pan, heat oil, and saute zucchini on medium high heat, flipping to coat all surfaces (especially large cut surfaces).

When zucchini is coated with oil, put tofu and green beans, and continue sauteing, while flipping from time to time.

3.

When green beans are somewhat cooked (turn brighter), put yuzukosho and sake, and gently stir quickly to flavor all goodies.

When liquid is almost gone, add soy sauce, and gently stir.

Ready to serve. 

<Notes>

• The steps above result in somewhat tender zucchini and crispy green beans. If you prefer green beans to be tender, saute them first, then add zucchini.
• For the above amount of ingredients, 1/8 tsp yuzukosho is basically enough. Add more yuzukosho at the end after tasting if both saltiness and spiciness are desired. If only saltiness is desired, add a tiny amount of shiokoji salted rice malt (or salt).
• Soy sauce is mainly for aroma in this dish. If skipping, you might want to add slightly more yuzukosho or some shiokoji.

Share this post