Tofu With Chinese Long Beans and Garlic

This is such a simple, fast meal that you can put it together easily for a hurried weeknight meal. And, it's not so many ingredients that picky children (who, my blessings?) will turn their noses up at it.

Tofu With Chinese Long Beans and Garlic

Ingredients:

2 Tbs. of canola oil
2 pkgs of extra-firm tofu, drained of water
1 bunch of Chinese long beans, ends trimmed
5 cloves of garlic, sliced in rounds
Soy Sauce to taste (Tamari for wheat-free folks)

Directions:

Turn the tofu on its side, and slice it into four big slices. Lay it down in its normal position and cut it into triangles: one big "x" down the center of the whole block, then a "+" over it as well. (I will remember to post a picture of this one day.) Heat the oil in a large pan over medium high heat. Carefully put in the tofu, and begin to brown it. Stir occasionally so it doesn't burn. Meanwhile, in a medium pot bring several cups of water to a boil. Cut the Chinese long beans into three inch strips. When the water is boiling, carefully put in the long beans and blanch for three minutes. Drain in sink. When the tofu has begun to brown, in about ten minutes, add the long beans. Turn the heat down to medium, and add the garlic. Let cook over medium heat for about three to five minutes. Splash some soy sauce over it all, as much or as little to your taste, and serve immediately. Good and tasty. Feeds five hungry vegans.