The name of this dish may sound cartoonish but nutritionally it doesn’t fool around. It is basically a one-pot breakfast containing a grain, bean and vegetables. It has lots of protein, B2 and B6 vitamins and antioxidants.
½ pound green beans
¼ red onion
3 slices tofu
2 Tablespoons sesame oil
pinch of sea salt
2 pita pockets
Rinse the tofu. Slice into ½-inch thick slices and then cut each slice into four quarters. Set aside.
Wash the green beans well.
Trim the ends.
Cut the beans into small ½-inch wide pieces. Set aside.
Cut the red onion into pieces about the same size as the beans. This will create more balance in the dish.
Heat a cast iron or stainless steel skillet on a medium flame for about 2 minutes. Add the sesame oil. Add the red onion and use cooking chopsticks to brown on all sides. Add the green beans and mix in with the red onion.
Crumble the tofu squares and add into the skillet.
Sautee all three ingredients together for about 3 minutes. Slice each pita pocket in half.
Fill with the string bean red onion and tofu scramble. Delicious when served with yesterday’s celery and pink radish quick pickles.
©Nancy Wolfson-Moche 2013