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?

Comments

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