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.
SZECHUAN GREEN BEANS AND TOFU (GLUTEN-FREE, VEGAN)
You can also make it without tofu or use other protein, such as chicken, beef or shrimp. For more healthy gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog: www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Vegetable
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- A few hours before cooking, place a tofu block in a bowl and put a weight on top of it to squeeze out water as much as possible.
- Cook green beans in salted boiling water for about 3 minutes.
- Transfer beans to a colander and run cold water. Cut them in half.
- Dice tofu into 1/2 inch cubes.
- In a small bowl, mix tamari soy sauce, sake or 1 Tbsp water, chili paste, and sugar to make a sauce. Set aside.
- In a sauté pan, heat sesame oil and sauté garlic and ginger for a minute.
- Add beans and tofu and sauté until heated.
- Add the sauce and sauté until the sauce is bubbly.
- Season with salt and pepper.
- Infuse love and serve!
TOFU AND GREEN BEAN SPICY STIR FRY
This is a healthy vegetarian stir fry. Serve over rice if desired. Add more or less Szechuan sauce to desired spiciness.
Provided by Spencer 2
Categories One Dish Meal
Time 25m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut tofu into slices. Drain between paper towels to remove as much liquid as possible. Cut into bite-size pieces.
- Add oil to wok. Add green beans, snapped into bite-size pieces. Saute 3-5 minutes, until beans turn bright green color.
- Add tofu, coconut milk and Szechuan sauce. Stir gently to not break up tofu pieces. Saute until beans are done to desired tenderness, about 10 minutes.
- Serve over rice if desired.
Nutrition Facts : Calories 218.6, Fat 16.7, SaturatedFat 7.2, Sodium 32.1, Carbohydrate 12.5, Fiber 4.7, Sugar 4.4, Protein 8.7
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