Green Beans With Tofu And Tahini Dressing Recipes

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GREEN BEANS WITH TOFU AND TAHINI DRESSING



Green Beans with Tofu and Tahini Dressing image

In Japan this is known as "shira-ae" and is made with ground roasted white sesame seeds. I have subbed tahini for that! Super delicious, amazing umami, and sooo good for you!

Provided by Diana71

Categories     Side Dish     Vegetables     Green Beans

Time 20m

Yield 3

Number Of Ingredients 7

¾ pound fresh green beans, trimmed
¼ (12 ounce) package firm tofu
1 tablespoon tahini
1 teaspoon white miso paste
1 ½ teaspoons soy sauce
½ teaspoon white sugar
⅛ teaspoon salt

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 5 to 7 minutes. Drain, allow to cool slightly, and slice on the diagonal. Transfer to a bowl.
  • Mash tofu with a fork as much as possible. Mix in tahini and miso paste. Season with soy sauce, sugar, and salt. Blend with an immersion blender until it is the consistency of yogurt.
  • Pour dressing over green beans and mix to combine.

Nutrition Facts : Calories 94 calories, Carbohydrate 11.2 g, Fat 4.2 g, Fiber 4.4 g, Protein 5.5 g, SaturatedFat 0.6 g, Sodium 313 mg, Sugar 2.8 g

BLISTERED GREEN BEANS WITH TAHINI



Blistered Green Beans with Tahini image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 8

2 tablespoons tahini
1 teaspoon grated lemon zest, plus more for topping, plus 4 teaspoons lemon juice
Kosher salt and freshly ground pepper
1/4 cup vegetable oil
2 pounds green beans, trimmed and halved
4 teaspoons chopped garlic (about 4 cloves)
1 teaspoon chopped fresh rosemary
2 tablespoons chopped fresh parsley

Steps:

  • Make the tahini sauce: Whisk 2 tablespoons warm water, the tahini, lemon zest and lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a small bowl until smooth. (It will look curdled and broken at first but keep whisking.)
  • Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add half of the green beans and cook, stirring occasionally, until they start browning, 6 minutes. Increase the heat to medium high and cook until wrinkled and blistered in spots, 4 to 6 more minutes. Add 2 teaspoons garlic, 1/2 teaspoon each rosemary and salt and cook, stirring, until the garlic is golden, 1 minute. Transfer the green beans to a platter; wipe out the pan and repeat with the remaining 2 tablespoons vegetable oil, green beans, garlic, rosemary and 1/2 teaspoon salt.
  • Before serving, drizzle the green beans with the tahini sauce. Sprinkle with the parsley and grate some more lemon zest on top.

SZECHUAN GREEN BEANS AND TOFU (GLUTEN-FREE, VEGAN)



Szechuan Green Beans and Tofu (Gluten-Free, Vegan) image

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

7 1/2 ounces tofu (I used organic sprouted tofu)
12 ounces green beans, trimmed
2 tablespoons tamari soy sauce
1 tablespoon sake or 1 tablespoon water
1 -2 teaspoon hot chili paste
2 teaspoons raw sugar
1 tablespoon sesame oil
1 garlic clove, minced
1 tablespoon ginger, minced
salt
pepper

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!

GREEN BEAN AND TOFU SALAD WITH PEANUT DRESSING



Green Bean and Tofu Salad With Peanut Dressing image

Inspired by the combination of peanut sauce with vegetables in southeast Asia, found in dishes such as gado gado in Indonesia and summer rolls in Vietnam, this streamlined salad would work just as well as a vegetarian main dish to eat with rice or noodles. The green beans are cooked for only a short while so that they stay crunchy. If you prefer floppy beans, you can cook them longer. And if you want something more refreshing and don't want to turn on the stove, you can skip the beans altogether and use cut-up cucumbers and tomatoes instead.

Provided by Genevieve Ko

Categories     dinner, easy, lunch, quick, weeknight, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

Salt
1/4 cup crunchy peanut butter
2 tablespoons hoisin sauce
1 tablespoon fresh lime juice
1 teaspoon granulated sugar
1/4 teaspoon red-pepper flakes, plus more for sprinkling
12 ounces green beans, trimmed and cut into 2-inch lengths
1 (14-ounce) box extra-firm tofu, drained and cut into 1-inch cubes

Steps:

  • Bring a large saucepan of salted water to a boil. Meanwhile, stir the peanut butter, hoisin, lime juice, sugar and red-pepper flakes in a large bowl. Add 2 tablespoons boiling water from the saucepan to the peanut dressing and stir well. The dressing should be runny but still thick. If needed, stir in another tablespoon boiling water.
  • Add the green beans to the boiling water and cook until brighter in color and just tender, 2 to 3 minutes. Drain well, rinse under cold water until cool, then drain again. Transfer the green beans and tofu to the peanut dressing and stir gently until evenly coated. Season to taste with salt, then sprinkle with more red-pepper flakes. Serve immediately or refrigerate in an airtight container for up to 2 days.

GREEN BEANS WITH TAHINI AND GARLIC



Green Beans with Tahini and Garlic image

A light but full-flavoured dish. This serves 4-6 as a main (vegetarian/vegan course), 8-10 as a side dish.

Provided by evelynathens

Categories     Vegetable

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 1/2 lbs green beans (fresh or frozen)
2 teaspoons salt, to taste
5 tablespoons olive oil
2 teaspoons mustard seeds
8 -9 cloves garlic, crushed
1 inch ginger, crushed
3 tablespoons tahini
4 tablespoons cilantro, chopped
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 tablespoon fresh lemon juice

Steps:

  • Cut beans 1 inch long.
  • Steam until crisp and tender, about 6-8 minutes.
  • Heat oil in a skillet on medium heat and add mustard seeds.
  • When they pop, turn heat low and add garlic and ginger.
  • Add rest of ingredients.
  • Mix well and heat through.
  • Serve warm, not hot.

STIR-FRIED BEANS WITH TOFU AND CHILES



Stir-Fried Beans With Tofu and Chiles image

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

One 14-ounce box firm tofu, drained and cut in 1/4-inch thick, 2-inch by 3/4-inch dominoes
1 to 2 tablespoons soy sauce (to taste)
1 tablespoon Chinese cooking sherry (Shaoxing rice wine) or dry sherry
1/2 cup vegetable stock, chicken stock, or water
1/4 to 1/2 teaspoon salt, to taste
1/4 to 1/2 teaspoon sugar, to taste
1 teaspoon cornstarch or arrowroot dissolved in 2 tablespoons vegetable stock, chicken stock, or water
2 tablespoons peanut, canola, sunflower, or grape seed oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 or 2 Thai or serrano chiles, minced (to taste)
1 pound green beans, or 1/2 pound each yellow and green beans, stem ends trimmed
1 bunch scallions, white and green parts separated
1/2 cup chopped cilantro

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

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