PREP10 MinutesCOOKING15 Minutes
Kcal:581 Kj:2708Carb: 69 Protein: 29 Fat:21Fibre: 6


  • 400g extra-firm tofu
  • ½ tbsp. tamari
  • 1 tbsp. mirin
  • ½ tbsp. gochujang
  • 3 cloves garlic, finely chopped
  • 2 tsp. sesame seeds
  • 2 shallots, finely sliced, divided
  • 200ml water
  • 1 tbsp. coconut oil
  • 200g green beans
  • 1 lime, juiced
  • sea salt, to taste
  • 440g cooked brown rice, for serving


  • Pat the tofu dry with kitchen paper. Cut it in half lengthways, then slice into 1cm thick pieces. Arrange the slices on a plate lined with kitchen paper. Cover with another sheet of paper and place a second plate on top to weigh it down. Set aside to drain.
  • In a small bowl, add the tamari, mirin, gochujang, garlic, sesame seeds, most of the shallots(reserving some for garnish) and water, and stir to combine.
  • Heat the coconut oil in a non-stick fry pan over medium-high heat. Add the tofu slices and sauté for 4-5 minutes on each side, or until golden brown.
  • Pour the sauce mixture over the sautéed tofu in the fry pan. Scatter the green beans around the tofu. Bring the mixture to a simmer and cook for 10 minutes over medium heat, or until the sauce has thickened and the green beans are tender.
  • Sprinkle the reserved shallots over the dish. Squeeze lime juice over the top to taste and season with additional salt if needed. Serve hot alongside the cooked brown rice.