Szechuan Tofu Green Bean Stir Fry Recipes

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SPICY TOFU AND GREEN BEAN STIR-FRY



Spicy Tofu and Green Bean Stir-Fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 cup jasmine rice
1 14- to 16-ounce block extra-firm tofu, drained
1 pound trimmed green beans
2 tablespoons Sriracha, plus more for serving
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons fish sauce
3 tablespoons vegetable oil
1 small red onion, sliced
2 cloves garlic, finely chopped
1/2 cup torn fresh basil, plus small leaves for topping
1/4 cup salted roasted peanuts, roughly chopped

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)



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!

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