Green Beans Tofu With Crunchy Thai Peanut Sauce Food

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.

GREEN BEANS & TOFU WITH CRUNCHY THAI PEANUT SAUCE

Steps:

• For the stir-fry:.
• Place the peanuts in a blender, and grind briefly until they form a coarse meal. Set aside.
• Heat a medium-sized heavy skillet. Add 1 tablespoon of the oil, and the ginger and garlic. Sauté for a few minutes, then add the crushed peanuts and the lemon zest. Cook over medium-low heat for 10 to 15 minutes, stirring often, until the peanuts are lightly toasted. Remove from heat and set aside.
• As the peanut mixture is cooking, heat a large, nonstick wok or deep skillet. Drizzle in a little oil. When it is very hot, add the tofu and 1/2 teaspoon salt. Cook over high heat for 10 to 15 minutes to let the water evaporate, stirring occasionally. Sprinkle with lemon juice, reduce the heat, and cook for a few minutes longer. Transfer the tofu to the pan containing the peanut mixture and set aside.
• Scrape out the wok or skillet if necessary, and return to the heat. Let it get very hot, then add the remaining scant tablespoon of oil. When the oil is hot, add the green beans. (The pan should sizzle when they hit.) Stir-fry over high heat for about 5 minutes, then sprinkle with the remaining 1/2 teaspoon salt and a small amount of red pepper flakes.
• Stir-fry just a few minutes longer, or until the beans are divinely tender-crisp (mostly crisp, but just tender enough). Add the peanut-tofu mixture and toss everything together. Serve right away, over rice.
• For the peanut sauce:.
• Combine peanut butter and water in a bowl; mash and mix until uniform. Add remaining ingredients, and stir until combined. Add a little more water it you prefer it thinner. Salt to taste. Serve warm or room temperature, drizzled over hot green beans.

GREEN BEAN AND TOFU SALAD WITH PEANUT DRESSING

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 PEANUT SAUCE

Steps:

• Wash the beans and remove the strings. Cook in a small amount of boiling water 10 to 12 minutes or until crisp-tender. Drain and set aside.
• Combine 1/2 cup water, creamy peanut butter, ginger, and ground red pepper. Set aside.
• Saute garlic in oil in a large skillet over medium heat, stirring constantly, until tender. Add reserved peanut butter mixture and salt; stir well. Add the reserved beans; cook over medium heat, stirring constantly, 4 minutes or until the beans are tender and the mixture is thoroughly heated. Serve immediately.

SPICY THAI PEANUT SAUCE

Steps:

• Blend all ingredients in food processor, scraping sides occasionally.

PAN-FRIED TOFU WITH SPICY PEANUT SAUCE

Steps:

• Drain tofu (i pressed gently between paper towels).
• Cut into bite-sized cubes.
• Toss with cornstarch, coating the cubes.
• Sprinkle a little salt and pepper.
• Heat some oil (about 3-4 tablespoon, just ensure pan is coated).
• Fry the tofu cubes in batches, making sure all sides are lightly browned.
• Drain on paper towels, then sprinkle with salt and pepper if desired.
• Sauce: Heat the milk in small saucepan (you can make sauce in microwave too).
• Add peanut butter, stirring well.
• Add other seasonings, according to personal taste (I love spicy food, so i added LOTS of chilli flakes!). If you use coconut milk, add 1/2 - 1 tsp of lime juice too - it will be great!
• Serve hot, as a snack or appetizer. Sometimes i serve them with a sweet Chinese dessert: Green Bean Soup.

THAI-STYLE GREEN BEANS

Steps:

• In a small bowl, combine the soy sauce, hoisin sauce, peanut butter and red pepper flakes; set aside. , In a small skillet, saute shallot and ginger in oil over medium heat for 2 minutes or until crisp-tender. Add green beans; cook and stir for 3 minutes or until crisp-tender. Add sauce; toss to coat. Sprinkle with cilantro and peanuts if desired.

TOFU AND GREEN BEANS WITH COCONUT-PEANUT SAUCE

Steps:

• In a large skillet or wok, saute the ginger, garlic, and tofu in the oil until the tofu is browned on all sides, about 15 minutes. Mix in the green beans and tamari and cover tightly. Steam the beans until crisp-tender, about 10 minutes. Remove the lid, and saute until the beans are have browned a bit and tender to your liking.
• Meanwhile, in a food processor, add all the coconut-peanut sauce ingredients and process until smooth.
• Add the peanut sauce and cook until thickened, 2-3 minutes. Serve over rice noodles or rice.

GRILLED TOFU WITH PEANUT SAUCE

Steps:

• Cut tofu into eight ½ inch thick triangles.
• Marinate for one hour in soy sauce, orange juice concentrate and brown sugar.
• Grill or broil until browned.
• Puree veggie broth, peanut buutter, brown sugar and ginger.
• Sprinkle tofu with sliced scallions and serve with the peanut sauce.

DEEP FRIED TOFU WITH ASIAN PLUM SAUCE OR THAI PEANUT SAUCE

Steps:

• Mix together sesame seeds, sugar, cornstarch & flour.
• Roll tofu in sesame mixture till well coated.
• Heat oil in skillet till hot.
• Fry squares till well browned.
• Drain on paper towels & set aside.
• Arrange on a platter & serve warm with the sauce.