Green Beans and Tofu

1 ½ c peanuts

2 ½ T peanut of vegetable oil

2 T minced fresh ginger

1 T minced garlic

½ t grated lemon zest

1 pound firm tofu, cut into small cubes

1 t salt

1 T fresh lemon juice

1 pound fresh green beans trimmed and cut into 1 ½ inch pieces

Place the peanuts in a blender, and grind until they form a coarse meal. Set aside

Heat a medium skillet. Add 1 tablespoon of the oil and the ginger and garlic. Saute for a few minutes over medium heat, then add the crushed peanuts and the lemon zest. Cook over medium-low heat for 10 to 15 minutes, stirring often, until the peanuts are lightly toasted. Remove from the heat and set aside.

As the peanut mixture is cooking, heat a large wok or deep skillet. Drizzle in a little oil. When it is very hot, add the tofu cubes and ½ teaspoon salt. Cook over high heat for 10 to 15 minutes, stirring occasionally. Sprinkle with lemon juice, reduce the heat and cook for a few minutes longer. Transfer the tofu to the pan containing the peanut mixture and set aside.

Scrape out the wok or skillet if necessary and return it to the heat. Let it get very hot, then add the remaining scant tablespoon of oil. When the oil is hot, add the green beans. (The pan should sizzle when the green beans hit.) Stir-fry over high heat for about 5 minutes, then sprinkle with the remaining ½ teaspoon salt.

Stir fry for just a few minutes longer, or until the beans are divinely tender crisp. Add the peanut-tofu mixture and toss everything together. Serve right away over rice.