Sesame Green Beans and Tofu

Yields: 8 Side Servings

Recipe, Photo, & Styling by Sarah Menanix | Snixy Kitchen

These herby Moroccan Tofu Green Beans come together in less than 15 minutes. Flavors like thyme and sumac do the heavy lifting so you can focus on what matters most—less kitchen time, more family fun.

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Ingredients

• 2 (8 oz) packages Hodo Chermoula Moroccan Cubes Locate Product →

• 2lbs green beans, trimmed

• 1 tbsp extra virgin olive oil

• 3 large garlic cloves, minced

• 1/2 tsp toasted sesame seeds

• 1/4 tsp dried thyme

• 1/4 tsp sumac

Instructions

1. Bring a large pot of salted water to boil. Prepare an ice bath in a large bowl next to the stove.

2. Working in batches, if needed, blanch the green beans in the boiling water for 3-4 minutes, until tender, but still bright green. With a fine mesh sieve or slotted spoon to drain, transfer the green beans the ice bath to stop them from cooking further. Repeat with remaining green beans if needed. Drain and lay the green beans out on a paper towel-lined baking sheet to dry. Make ahead tip: you can store the blanched green beans in an airtight container in the fridge for up to two days, until ready to serve.

3. Heat a large non-stick skillet over medium-high heat. Add the Hodo Moroccan Cubes, breaking them up with a wooden spoon. Cook, stirring occasionally, until they turn golden brown. Transfer to a bowl. Make ahead tip: you can store the browned Moroccan Cubes airtight container in the fridge for up to two days, until ready to serve.

4. In the same skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 30-60 seconds, stirring, until just lightly golden brown. Add the green beans and toss to coat. Add the browned Moroccan Cubes and sesame seeds, thyme, and sumac, tossing to coat and cooking until green beans and tofu are heated through. Transfer to a platter and serve.