Sha Cha Tofu W Green Beans And Onions Recipes

SHA CHA TOFU W/ GREEN BEANS AND ONIONS

Steps:

• At least a day before preparing, drain tofu and wrap each block in 2 paper towels. Place them in a zippered bag side by side, with a weight on top of them. I used an unopened half gallon carton of OJ laid on its side. Over the course of the 24 hours, I discarded the wet paper towels and re-wrapped the blocks of tofu 4 times. The last paper towels were only damp when I discarded them.
• Cut the brick of tofu once along each of its two longer faces, splitting each face in half. Then cut the largest face five times (perpendicular to your first cut on that face). You should yield 20 blocks from each brick.
• Heat a pot of oil or preheat your deep fryer to 400°.
• While your oil is heating, slice onions into 1/4" thick half rounds, and in a bowl combine the sha cha sauce, soy sauce, rice wine, sugar & salt. Stir until the salt and sugar are dissolved. NOTE: The sha cha sauce I use settles in the jar, so I must stir it before measuring to have a consistent sauce.
• Heat your wok and add your oil. Depending on how hot your wok is, and how quickly you can add all the ingredients in the next step, you may want to vary the order in which you add them. At the same time, in your deep fryer, begin deep frying the blocks of tofu.
• In the wok - add the garlic, onion then red pepper. If the oil is too hot or if I don't think I can get to the onions quickly enough, I add the onions first. The reason being that the garlic burns very quickly in very hot oil and ruins the dish once it burns, but the quick addition of the onions will lower the temperature enough as not to burn the garlic. So, add those ingredients according to your situation. Adding the red pepper first to hot oil may create a smoke that will close off your air passageways. Don't ask me how I know this. Suffice it to say that the last time it happened, people arriving at my house and walking up the driveway were gasping for air once the smoke hit them. It was far worse in the kitchen.
• Stir the onion/garlic/pepper mixture. Remember to check in on the tofu and shake the basket of tofu so that the blocks don't stick together while frying.
• Once the onions begin to become translucent (after 5 minutes or so), add the frozen green beans and water. Cover and steam for 2-4 minutes.
• Ideally, the tofu will be a light golden color by the time your beans have steamed for a couple of minutes. Remove the tofu from the deep fryer and shake off the excess oil.
• Add the deep fried tofu to the wok, along with the mixture of sha cha & soy sauces.
• Toss to mix and coat. Cook for a minute or two to heat the sauce. Serve over rice (optional). Without the rice, this dish would serve 3-4, not the 6 listed.

SPICY TOFU AND GREEN BEAN STIR-FRY

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.

MANCHURIAN GREEN BEANS WITH TOFU

Steps:

• Drain the tofu and press it between your hands to remove excess liquid. Cut the tofu into 1-inch cubes. Place the cubes in a large nonstick sauté pan over medium heat and cook for about 5 minutes, until golden and crispy on all sides.
• Meanwhile, to make the sauce, in a separate, large nonstick sauté pan, combine the garlic, ginger, and chiles and toast over medium heat for about 2 minutes, until they are aromatic, stirring constantly so they don’t burn. Add the green beans and 3/4 cup water. Increase the heat to high and bring to a boil. Reduce the heat to medium and simmer for 5 to 7 minutes, until the beans are cooked but still crunchy. (Cook them for about 3 minutes if you like your vegetables al dente.)
• Combine the soy sauce, lemon juice, arrowroot, and 1/4 cup water to make a slurry and whisk with a fork until no lumps remain. Pour the slurry into the sauté pan and cook, stirring constantly, until the sauce thickens, about 3 minutes. Add the tofu and cook for 5 to 7 minutes, until the sauce coats the tofu and beans. Stir in the scallions and cilantro. Serve warm.

TOFU AND GREEN BEANS WITH CHILE CRISP

Steps:

• Heat oven to 450 degrees. In a baking dish or casserole, whisk together the chile crisp, soy sauce, vinegar, sesame oil, honey, garlic, ginger, scallions and cilantro.
• Add the tofu slices to the dish, and coat them with the sauce, then allow to marinate for as long as it takes to heat the oven and trim the green beans.
• Add the green beans to a large sheet pan, then drizzle the neutral oil on top and toss to coat. Slide the green beans to the sides of the pan, and arrange the slices of tofu in an even layer in the center of the pan. Pour remaining marinade over the tofu, and place in oven.
• Roast until the green beans start to blister, 20 to 25 minutes. Serve immediately with rice and extra chile crisp on the side.

TOFU & GREEN ONION STIR-FRY

Steps:

• Unwrap the tofu and place chopped tofu on paper towels to help it drain more, leave it for apprx 1 hour When the tofu has drained heat the oil in a wok or skillet and over medium heat stir fry the tofu and garlic (if using) until heated through and lightly browned Add the green onions and peppers (if using).
• stir fry for 3 minutes.
• Add veggie stock and continue cooking until it is reduced by half only takes a minute.
• Add soy sauce, turn off heat and mix well.
• Season to taste.
• Garnish with green onion tops& serve.

BRAISED GREEN BEANS WITH FRIED TOFU

Steps:

• In a small bowl, stir together the white sugar, soy sauce, white wine and 1/2 cup of chicken broth. Set the sauce aside.
• Pat the tofu dry with paper towels, and cut into cubes. Season the cubes with salt and pepper. Sprinkle 1 tablespoon of cornstarch over them on all sides.
• Heat a little more than 1 inch of oil in a large deep skillet over medium-high heat. If you have a deep-fryer, fill to the recommended level, and heat the oil to 375 degrees F (190 degrees C). When the oil is hot, add the tofu, and fry until golden brown on all sides. Turn occasionally. Remove from the oil with a slotted spoon, and drain on paper towels.
• In a separate skillet, heat one tablespoon of oil over medium-high heat. Add the onions and green beans; cook and stir for 3 to 5 minutes. Season with salt and pepper. Stir in the tomatoes, and cook until they begin to break apart, about 4 minutes. Add the bamboo shoots, and stir to blend.
• Stir the sauce into the skillet with the beans, and bring to a boil. Cook for 5 minutes, stirring occasionally. If the liquid starts to evaporate too much, stir in up to 1 cup of chicken broth.
• Mix together the remaining 2 tablespoons of cornstarch and water until cornstarch is dissolved. Stir this into the sauce in the skillet. Simmer, stirring gently, until the sauce clears and thickens. Add the fried tofu, and stir to coat with the sauce.

CURRIED TOFU AND GREEN BEANS

Steps:

• Halve tofu horizontally and then crosswise to make 4 rectangles. Cut each rectangle into 2 triangles. Press tofu as directed on page 111.
• Heat 1 tablespoon oil in a large (12-inch) nonstick skillet over medium-high heat. Cook tofu, turning once, until golden brown, about 10 minutes. Transfer to a plate.
• Reduce heat to medium. Add remaining tablespoon oil, onion, and curry powder. Season generously with salt and pepper. Cook, stirring often, until onion is soft, about 5 minutes. Add garlic; cook 1 minute.
• Reduce heat to medium-low. Add half-and-half and 1/2 cup water; bring to a gentle simmer. Add tofu and green beans. Cover; cook until beans are bright green, about 2 minutes. Uncover; add tomatoes. Cook until soft, 3 to 4 minutes. Serve over rice.

SEARED TOFU WITH WITH GREEN BEANS AND ASIAN COCONUT SAUCE

Steps:

• Halve tofu lengthwise, then cut crosswise into 1/2-inch-thick slices and pat dry well. Put 1 tablespoon soy sauce in a wide shallow dish, then add tofu, turning to coat, and let stand 10 minutes. Pat tofu dry.
• Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then add tofu in 1 layer and cook, turning over once, until tofu is browned, about 6 minutes total. Transfer with a slotted spoon to a large plate, reserving oil in skillet.
• Add garlic, ginger, and red pepper flakes to skillet and sauté, stirring, until fragrant, about 30 seconds. Add beans, bell pepper, and salt and sauté, stirring, 1 minute.
• Stir in coconut milk and remaining tablespoon soy sauce and bring to a boil, then boil, uncovered, until beans are tender, about 6 minutes. Transfer vegetables using a slotted spoon to plate with tofu.
• Simmer sauce until thickened slightly and reduced to about 3/4 cup, about 2 minutes. Stir in lime juice and pour sauce over vegetables and tofu. Sprinkle with cashews.

BAKED TOFU AND GREEN BEANS WITH SPICY RHUBARB SAUCE

Steps:

• Whisk green onions, 1 tablespoon black vinegar, honey, sesame oil, garlic, coriander, ground ginger, and 1/4 teaspoon red pepper flakes together in a bowl.
• Slice the tofu into bite-sized pieces. Place in a shallow baking pan. Add the green beans. Pour the sauce over everything. Allow to sit to marinate.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
• Combine rhubarb and jalapeno in a heavy-bottomed saucepan. Add coconut sugar, coconut aminos, remaining 1 tablespoon black vinegar, fresh ginger, and remaining 1/4 teaspoon red pepper flakes. Mix together. Allow to sit for 10 minutes. Turn the heat to medium. Bring to a boil then reduce to a simmer until the rhubarb and the jalapeno are soft, about 15 minutes.
• Cover the tofu and green beans with aluminum foil. Bake in the preheated oven until the green beans are tender to a fork, about 30 minutes.
• Uncover and remove the green beans. Set them aside to keep warm. Put the tofu back into the oven, uncovered, until the sauce is bubbly and has reduced, another 10 minutes.
• Meanwhile, roast the cashews by putting them onto a small oven-proof dish and roast while the tofu is baking. Roast until browned, about 10 minutes. When cool to touch, chop the cashews. Serve the tofu and beans topped with the rhubarb sauce, chopped cashews, and a lime wedge.