Spicy Tofu And Green Bean Stir Fry Recipes

Steps:

• Cut the tofu into 1/4-inch matchsticks, and place them on paper towels. Place another paper towel on top, and prepare the remaining ingredients.
• In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your pan.
• Bring a medium saucepan of lightly salted water to a boil, add the green beans and blanch one minute. Transfer the beans to a bowl of cold water, drain and dry on a kitchen towel.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates from the surface within a second or two. Add 1 tablespoon of the oil to the sides of the pan and tilt the pan to distribute. Add the tofu. Stir-fry one to two minutes until it begins to color. Add the garlic, ginger and jalapeño, and stir-fry for no more than 10 seconds.
• Add the remaining oil and then the green beans, corn and scallions. Stir-fry for one minute. Add the salt, pepper and sugar, and toss together. Add the soy sauce mixture. Cover and cook 30 seconds. Uncover, add the cilantro and stir-fry for another 30 seconds to a minute until the green beans are crisp tender. Remove from the heat and serve.

Steps:

• Whisk together honey, rice vinegar, sesame oil, red pepper flakes, salt and pepper, to taste, in a small bowl; set aside. Heat the oil in a wok or large skillet on high heat. Add the green beans and cook, stirring 2 to 3 minutes until dark green and caramelized. Add the garlic and ginger, stirring constantly for 2 minutes longer. Add the sauce, stir to incorporate and heat another minute. Transfer to a serving dish and serve.

Steps:

• Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
• Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
• In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
• Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.