Nepalese Green Beans and Bean Curd

A favorite among ashram residents and guests, this Nepali-inspired stir-fry has it all: fragrant spices, tender green beans, and crispy baked tofu. Plus, it comes together in a snap! Enjoy with brown basmati rice and a fresh salad.

Recipe by Sunyata

Fat-Free

Serves: 4-6

Ingredients

• 5 cups green beans

• 1/2 cup diced poblano pepper

• 1/2 cup diced green bell pepper

• 1 tbsp diced fresh ginger

• 6 oz. edamame

• 1/4 cup water

• 1 tbsp coconut sugar

• 2 tsp curry powder

• 1/2 cup fresh basil, chopped

• 1 tsp whole cumin seeds

• 1 batch Ashram Baked Tofu

Instructions

• Heat wok on low. Add the cumin seeds and toast until browned.

• Add water, peppers, ginger, and salt and stir together.

• Let sit for a minute, and then stir in the green beans and edamame.

• Cover, stirring occasionally for about 20 minutes.

• Add water if anything begins to stick.

• When green beans are soft, add the curry powder and sugar.

• Stir well and reduce heat.

• Add the tofu and stir again.

• Turn off heat and enjoy!

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