If you want something healthy and flavorful for a meal, then this is the perfect recipe for you. The combination of tofu, green beans and tomatoes with the hint of oyster sauce and spicy Thai chili paste makes this an incredibly delicious dish.

Here’s a recipe from The Gloriously Gluten-Free Cookbook by Vanessa Maltin.

Ingredients: (serves 4)

3 tablespoons vegetables oil

10 ounces tofu, cut into 1 x 1 x 1/2-inch slices

1 tablespoon oyster sauce

8 ounces fresh green beans, ends broken off

1 cup sliced onion

1 teaspoon minced garlic

1/4 cup vegetable stock

2 tomatoes, diced

1 tablespoon gluten-free chili sauce (such as Thai Kitchen brand)

Procedure:

- Heat a large wok or nonstick skillet over high heat) it is easier to cook tofu in a nonstick pan). Add 2 tablespoons of the oil and then the tofu. Cook the tofu. Cook the tofu for about 2 minutes, then carefully turn it over and cook until lightly browned on both sides, about 2 minutes are.

- Add the oyster sauce and gently simmer, making sure that the tofu doesn’t break into pieces, for about 2 minutes. Remove the tofu and place on a platter.

- Lower the heat to medium-high. Add the remaining 1 tablespoon of oil, the beans, onions, and garlic and cook, stirring, for 1 minute. Add the stock, cover, and cook for 1 minute more.

- Uncover and continue to cook, stirring, until all of the liquid is absorbed, about 2 minutes. Add the tomatoes and the chili sauce and stir until well mixed, about 1 minute. Return the tofu to the pan and gently mix together before serving.

You can either pair this up with rice or you can eat this on its own. The combination of vegetables and stir-fry sauce makes this a perfect dish for either lunch or dinner.