Szechuan Green Beans And Tofu Gluten Free Vegan Recipes

SZECHUAN TOFU AND VEGGIES

Szechuan Tofu and Veggies image

Szechuan Tofu and Veggies! A flavorful vegan stir-fry with crispy tofu, szechuan sauce and loaded up with healthy vegetables! Quick, easy and flavorful!!!

Provided by Sylvia Fountaine | Feasting at Home

Categories vegan

Time 30m

Yield 2

Number Of Ingredients 12

Ingredients

8-12 ounces tofu, patted dry and cubed (or sub shrimp or chicken cubes)
2 tablespoons peanut oil or high heat oil
generous pinch salt and pepper
½ cup thinly sliced onion
4 ounces sliced mushrooms (optional)
2 cups shredded cabbage (or shredded brussels, or shredded broccoli)
1 cup shredded carrots or matchstick
½ red bell pepper, thinly sliced
1 cup asparagus, snap peas, or green beans
optional: 6-8 small dried red Chinese or Arbol chilies
¼ cup Szechuan Sauce and more to taste! (please multiply if doubling or tripling the recipe)
garnish: scallions, sesame seeds, chili flakes

Steps:

Heat oil in a skillet. Season oil generously with salt and pepper. With tofu, I generally use ½ teaspoon kosher salt per ½ pound of tofu. Swirl the seasoned oil around until spread out uniformly. Add tofu and sear on at least two sides, until crispy and golden. Be patient here. Set aside.
To the same pan, add a little more oil if needed, onion, and mushrooms and sauté over medium-high heat - stirring constantly, until tender, about 3 minutes. Add the remaining veggies, add the dried red chilies if you like -and lower heat to medium, and sauté, tossing & stirring for 3-5 minutes until just tender or al dente. Tender, but vibrant and still slightly crisp!
Add the Szechuan Sauce, starting with ¼ cup and adding more to taste. If you are cooking more than one batch, you'll need to multiply the sauce accordingly. Cook the sauce 2 minutes, letting it thicken a bit. Toss in the crispy tofu ( or shrimp or chicken) right at the end, just to warm it up.
Divide among bowls. Sprinkle with sesame seeds and scallions. Add chili flakes for more heat.
Serve this just as it is, or over rice, or noodles... and remember, do not eat the dried chilis!

Nutrition Facts : ServingSize - With tofu - Add 2 servings of Szechuan Sauce ( ¼ cup), Calories 307 calories, Sugar 11.9 g, Sodium 368.4 mg, Fat 20.3 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 23.9 g, Fiber 7 g, Protein 14.2 g, Cholesterol 0 mg

SPICY SZECHUAN GREEN BEANS

Spicy Szechuan Green Beans image

I modified this recipe to be less oily. It is almost as good as take-out Chinese green beans. It tastes wonderful with ham and a baked yam.

Provided by Tasha

Categories Side Dish Vegetables Green Beans

Time 23m

Yield 2

Number Of Ingredients 9

Ingredients

½ pound green beans, trimmed and cut into 1-inch pieces
¼ cup water
1 tablespoon minced ginger
2 cloves garlic, minced
1 teaspoon sesame oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
½ teaspoon white sugar
¼ teaspoon red pepper flakes

Steps:

Combine green beans and water in a skillet over medium-high heat. Cover and cook, stirring occasionally, until beans are tender crisp, 4 to 5 minutes. Add ginger, garlic, and sesame oil; cook, stirring frequently, until garlic is lightly browned, 1 to 2 minutes.
Mix soy sauce, rice vinegar, sugar, and red pepper flakes together in a small bowl. Pour over beans and cook until sauce thickens enough to coat beans, 3 to 5 minutes.

Nutrition Facts : Calories 72.8 calories, Carbohydrate 11 g, Fat 2.6 g, Fiber 4.2 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 910.6 mg, Sugar 2 g