Green Bean Shiraae
Alice Sun•Aug 1, 2023
Thank God we’re finally normalizing sensitive tummies!
Meal prepping for MY sensitive stomach has truly been a life-changing practice, since I can’t really get by with just eating most ready made foods from fast food spots or the grocery.
These are the 3 meal prep ideas I’ve been making a lot recently for their hydrating properties and high fiber content, inspired by the Japanese appetizers I’d have a ton of during my recent trip to Tokyo and Kyoto. They also are uniquely formulated for moisturizing the gut, using Chinese medicinal cooking practices.
So without further ado, here are the 3 dishes and how to make them!
Alice Sun (@alicecsun) shares a unique view into her life through the ways she uses food to nurture wellness, cross cultural divides, and bring people together, all through the medium of storytelling.
Instructions
Drain the tofu (½ block) well and place a pot with salted water on the stove to bring to a boil
Once the water is boiling, add in the green beans (1 large handful) for 2 mins or until they get bright green, then remove and place in cold water
Cut the beans (1 large handful) in half, then add the soy sauce (1 tsp) and give them a toss to get them well coated
If you are using sesame seeds, add them into a grinder and pulse until they’re sandy but not like paste
Add in the sugar and miso paste (1 tsp) and combine
In a bowl, combine the crushed sesame seeds mixture or tahini (3 Tbsp) and crumble in the tofu (½ block). Mix until the tofu and seeds have created a thick sauce.
Remove the beans (1 large handful) from the soy sauce, making sure to not bring in extra moisture. Toss them in the tofu sauce and enjoy!