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Ssamjang Tomato Stir Fry

 

Next time with toasted sesame seeds on top?


I had a hot tip that green beans were good with ssamjang, and I've been waiting for this summer's garden green beans so I could try it. I came across this recipe and was intrigued by the inclusion of fresh tomatoes, so I used it as my starting point. My changes were baking the tofu (with olive oil and salt) instead of steaming it, skipping the black pepper, and adding a chopped thai chili that I'd found in the garden when I went out for the green beans.

I think there's room for more experimentation, and I'm thinking it'll be a drizzle of sesame oil at the end, plus some toasted sesame seeds on top. But I love the richness of the tomato+ssamjang, and it was a great spice level.


The Recipe:
2 handfuls green beans, trimmed
1 fresh chili pepper, minced
1 block tofu, cubed and fried or baked
2 whole tomatoes, boiled a few minutes until softened
1/2 onion, sliced
1 tb ssamjang
salt, to taste
rice, for serving
  • In a pan, saute onion until translucent.
  • Add the chili and green beans. Saute until green beans are bright green.
  • Squeeze the juice of the tomato over the beans, then drop the whole tomato (minus the skin if possible) into the pan.
  • Add the tofu, ssamjang, and salt. Stir to combine.
  • Serve over rice.

The Verdict:
Overall grade: B+
Overall reason: Easy and healthy and quite good, but I think I can make it better.
Time to prepare: 20 minutes
Husband quote: Can we eat lots of green beans with sticky asian sauces this summer?

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