FOUR BEAN SALAD WITH TOFU ENJOY DAN:

                     FOUR BEAN SALAD WITH TOFU by CHEF DAN:

Serves 4

 

RICE:

1 cup brown jasmine rice

1 tablespoon grape-seed oil

1/2-onion, diced

2 cups vegetarian broth

 

INGREDIENTS:

1/2-pound tofu, drained and diced

1 tablespoon curry powder

Sea salt and freshly ground black pepper

1/4-pound fresh green beans, slice on the bias in 1/3-inch lengths

1 (14.5 Oz) can wax beans

1 (15.5 Oz) can cannellini beans

1 (15 Oz) can kidney beans

1 (15 Oz) can black beans

1 onion, sliced

1 tablespoon Italian seasoning

3 tablespoons grape-seed oil

1 cup rice wine vinegar

1 cup balsamic vinegar  

2 tablespoons soy sauce

1 tablespoon fish sauce

2 teaspoon sugar

Jalapenos, stemmed seeded, and minced

 

 DIRECTIONS:

1.   Blanch fresh green beans for 3 minutes, in a sauce-pan: set aside.

2.   Combine curry powder in bowl with splash of salt and pepper.

3.   Add diced tofu and stir to cover.

4.   In a sauce pan add oil and when hot add curry tofu and sauté 5 minutes, set aside.

5.   In the same pan over medium-high heat, add oil and when sizzling.

6.   Add rice and cook for 3 minutes, add onion and cook 3 more minutes.

7.   Pour broth over the mixture: bring to a boil, cover simmer 35-40 minutes.

8.   Remove from pan the heat and keep covered.

9.   In a serving bowl add fresh beans, canned beans, sliced onion, sugar, Italian seasoning, vinegars, soy sauce, jalapenos, and olive oil.

10.                Add tofu and rice mixture and stir to coat.

11.                Marinate in the refrigerator for at least  1 hour.

 

ENJOY DAN:                       HALLELUJAH!!