SPICY TOFU AND GREEN BEAN STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the rice as the label directs. Set aside and keep warm.
- Meanwhile, cut the tofu into 24 pieces and gently press between paper towels to remove the excess liquid; set aside 5 minutes to drain. Put the green beans in a large microwave-safe bowl with 1 tablespoon water. Cover and microwave until bright green and crisp-tender, about 5 minutes. Let cool slightly, then drain. Combine the Sriracha, soy sauce, sugar, fish sauce and 1 tablespoon water in a small bowl; stir to combine.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until browned and slightly crisp, 8 to 10 minutes. Remove to a plate. Heat the remaining 2 tablespoons vegetable oil in the skillet over high heat. Add the red onion and cook, stirring, until tender, 2 to 3 minutes. Add the green beans and cook, stirring once or twice, until lightly charred, 3 to 5 minutes. Stir in the garlic and cook until softened, about 30 seconds. Return the tofu to the skillet along with the Sriracha mixture and cook, stirring, until well coated, about 30 more seconds. Remove from the heat and stir in the torn basil.
- Divide the rice among plates and top with the stir-fry. Top with the peanuts, a few small basil leaves and more Sriracha.
STIR-FRIED GARLIC GREEN BEANS
The green beans should remain crunchy in this dish, which is adapted from Grace Young's recipe in "Stir-Fry to the Sky's Edge."
Provided by Martha Rose Shulman
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren't dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.) Place within reach of your wok or pan.
- Combine the soy sauce and wine or sherry in a small bowl or measuring cup and place within reach of your wok or pan. Place the garlic, ginger and red pepper flakes in another small container near the burner.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 298 milligrams, Sugar 4 grams
AIR FRYER CHILI-GARLIC TOFU WITH GREEN BEANS
Air fryers aren't just for French fries, and this recipe showcases their versatility with a stir-fry-like dish that uses just a fraction of the typical amount of oil. Cleanup is a breeze since any splatters are kept in the fryer, and everything is cooked in about 30 minutes. The tofu is crispy on the outside and tender and soft on the inside, perfect for soaking up the warming chili sauce. Serve over steamed rice or noodles for a complete meal.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Drain the tofu, wrap each block in several layers of paper towel and set on a large plate. Place a heavy pan on top (cast-iron works great for this) to press excess liquid from the tofu; allow to rest for 15 minutes.
- Slice each tofu block into six 1/2-inch-thick slices. Drain the large plate of any excess liquid, wipe dry and place the tofu slices back on the plate. Put 1 tablespoon of the oil in a small bowl and use a pastry brush to coat both sides of the slices with the oil. Season both sides of the slices with 1 teaspoon salt and several grinds of pepper.
- Preheat the air fryer to 400 degrees F.
- Lay the tofu slices flat in the basket of the air fryer and cook, flipping halfway through, until lightly golden and crisp, about 20 minutes. Transfer to a plate.
- Preheat the air fryer to 400 degrees F again.
- Toss the green beans in a large bowl with the remaining 1 tablespoon oil, 1/2 teaspoon salt and several grinds of pepper. Cook the beans, tossing halfway through, until tender and blistered, about 10 minutes.
- While the beans cook, combine the soy sauce, rice wine vinegar, mirin, brown sugar, chili-garlic paste, cornstarch, garlic and 3 tablespoons water in a small saucepan and stir until the cornstarch is dissolved. Cook over medium-low heat, stirring occasionally, until the sauce is slightly reduced, thickened and shiny, 5 to 7 minutes.
- Transfer the beans to a large serving plate and shingle the tofu slices on top. Drizzle the sauce over the tofu and beans and garnish with the scallions.
STIR-FRIED BEANS WITH TOFU AND CHILES
This crunchy, colorful stir-fry has an added kick from serrano chiles. I can't resist buying an array of beans when they're at summer farmers' markets. I love to mix yellow and green beans in this crunchy, colorful stir-fry, but don't hesitate to make it if all you can find is green. For added kick and color I threw in some serrano chiles from my garden that had ripened to bright red. Thai chiles will work too.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 7m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Drain and dry tofu slices on paper towels. In a small bowl or measuring cup combine soy sauce, rice wine or sherry, and stock or water. Combine salt and sugar in another small bowl and cornstarch slurry in another. Have all ingredients within arm's length of your pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add 1 tablespoon of the oil to the wok or pan and swirl the pan so that the oil coats the sides, then add tofu and stir-fry until lightly colored, 1 to 2 minutes. Remove to a plate.
- Swirl in remaining oil, add garlic, ginger and chiles and stir-fry for no more than 10 seconds. Add beans and white parts of the scallions, and stir-fry for 2 minutes. Add salt and sugar, toss together and add soy sauce mixture. Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender. Return tofu to the wok along with scallion greens, cilantro and cornstarch slurry. Stir together just until lightly glazed, and remove from heat. Serve with hot grains or noodles.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 13 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 580 milligrams, Sugar 5 grams
STIR-FRIED EGGPLANT AND GREEN BEANS
From Martha Rose Shulman. Japanese eggplant is ideal for this recipe but you may use regular eggplant.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 450°.
- Pierce the eggplant in several places and place on a baking sheet.
- *If using a large globe eggplant, cut in half lengthwise and score the cut side down to the skin, being careful not to pierce the skin.
- Place on an oiled baking sheet, cut side down.
- Bake 15 to 30 minutes, until softened.
- Remove from the heat and when cool enough, peel and dice.
- Bring a large pot of water to a boil; add in salt and green beans; cook 5 minutes; drain, and transfer the beans to a bowl of ice water to cool; drain.
- In a small bowl, combine the stock, soy sauce, wine, vinegar, and sugar; set aside.
- Heat the oil in a wok or large nonstick skillet over med-high heat.
- Add in the onion; stir a couple of minutes until it begins to soften.
- Add in the garlic and ginger; stir 30-60 seconds, until the garlic/ginger smell fragrant.
- Add in the eggplant, green beans, and chile; stir for a minute, then add in the soy sauce mixture.
- Cook, stirring, until the eggplant is cooked through and fragrant (3 minutes).
- Taste and add soy sauce as desired.
- Add in the cornstarch mixture and stir until glazed.
- Remove pan from heat; sprinkle with cilantro; serve immediately.
Nutrition Facts : Calories 164.2, Fat 7.5, SaturatedFat 0.6, Sodium 1674.3, Carbohydrate 21.6, Fiber 8.3, Sugar 8.3, Protein 4.1
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- Cook the rice according to the package directions. In a small bowl, whisk together the hoisin, vinegar, and cornstarch.
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- In a flat bottomed frying pan, heat the oil over medium heat, and shallow fry the green beans. Roll the beans around slowly until they start to look wrinkly and slightly crisp. Use a slotted spoon to remove them to a plate and set aside.
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- Cut eggplants into thin strips (about 1/4 inch in width), place in a bowl, and sprinkle liberally with salt. Add enough water to cover and let soak in the salt water for 15 minutes. Drain and pat dry (you want to remove as much moisture as possible).
- In a wok or skillet, heat 2 tbsp oil over medium heat. Add eggplant strips and fry until tender and slightly golden brown, about 4-5 minutes. Remove from pan and set aside.
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