Green bean shiraae is a Japanese side dish that can be served cold or at room temperature. To make this dish more Weight Watchers-friendly, I’ve substituted the sugar with a stevia blend and the sesame seeds with PB2 powder. Enjoy this dish with either green beans or spinach in your next bento box.
Points Per Serving: 1
- 12 oz. green beans (about 2-3 cups)
- 6 oz. firm tofu
- 4 tsp. miso
- 4 tsp. soy sauce
- 1 1/2 tsp. Truvia stevia blend (adjust your own brand of sweetener as needed)
- 6 Tbsp. PB2 powdered peanut butter
- Press tofu to remove excess moisture. (I use a tofu press, but this can also be done by wrapping the tofu in a dish towel and sandwiching it between two plates, with something heavy on top of it. Let the weight of the heavy object press out the tofu’s excess moisture for at least 10 minutes.)
- Chop washed green beans in half or thirds for more bite-sized pieces.
- In a covered dish filled with about a centimeter of water, microwave green beans for 2 minutes or until crisp-tender. Remove from microwave and uncover, draining excess water. Set aside to cool.
- In a small mixing bowl, mix together miso, soy sauce, sweetener, and PB2.
- In a large mixing bowl, crumble tofu.
- Pour miso mixture over tofu and stir to coat. Add green beans and stir to coat.
- Serve at room temperature or cold. Keeps in the refrigerator for at least a few days (mine is never around longer than that!).