Hoisin Glazed Tofu Green Beans Recipe 445 Food

HOISIN SAUTéED GREEN BEANS

Steps:

• Whisk hoisin sauce, soy sauce, sesame oil, and garlic together in a bowl. Set aside.
• Bring about 4 cups water to a boil in a large deep skillet. Add green beans and boil for 3 minutes. Drain green beans and run under cold water for 1 minute.
• Bring hoisin mixture to a simmer in the same skillet over medium-high heat. Add green beans.
• Saute until desired doneness, about 5 minutes.

HOISIN-GLAZED TOFU & GREEN BEANS RECIPE - (4.4/5)

Steps:

• Cut tofu lengthwise into four 1-inch thick slices. Lay tofu slices on a double layer of paper towels. Top with another double layer of paper towels. Weigh down with a plate topped with cans to remove excess water from tofu. Let stand for 10 minutes. Cut tofu into 1-inch cubes. Meanwhile, stir together the water, hoisin, soy sauce, ginger, and 1/4 teaspoon crushed red pepper, if using. In an extra-large skillet heat 1 tablespoon oil over medium-high heat. Add tofu. Cook, without stirring until tofu begins to brown, 4 to 5 minutes. Turn and cook 4 to 5 minutes more, stirring occasionally until tofu is golden brown on all sides. Transfer tofu to a plate. Add remaining 1 tablespoon oil to skillet. Add garlic; cook 30 seconds. Add beans; cook 4 minutes or until barely tender. Return tofu to skillet. Add hoisin mixture; bring to boiling, stirring to coat. Serve with rice and lime wedges.

ASIAN-STYLE GLAZED GREEN BEANS

Steps:

• Combine and mix hoisin sauce, vinegar, brown sugar, sesame seeds and red pepper flakes together in a bowl.
• In a Saute pan over medium heat, combine the sauce from the bowl and the green beans. Stir to incorporate.
• Saute until heated through, about 5 minutes.

HOISIN-GLAZED TEMPEH WITH GREEN BEANS AND CASHEWS

Steps:

• Whisk together hoisin sauce, 2 teaspoons rice vinegar, soy sauce, cornstarch, and 1/2 cup water in small bowl. Set aside.
• Heat skillet or wok over medium heat. Add oil, then ginger and garlic.
• Stir-fry 1 to 2 minutes, or until garlic turns pale gold.
• Add tempeh and hoisin sauce mixture to pan. Stir to coat tempeh. Cover, reduce heat to medium-low, and simmer 2 minutes, or until sauce begins to thicken.
• Stir in green beans. Cover, and simmer 4 to 5 minutes, or until beans are hot, stirring occasionally. Stir in remaining 1/2 teaspoons rice vinegar.
• Serve topped with cashews.

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.

HOISIN ROASTED GREEN BEANS

Steps:

• Preheat oven to 400º.
• Stir hoisin sauce, orange juice, soy sauce and olive oil together in a large bowl. Add green beans, toss to coat, and season with salt and pepper. (Hoisin sauce is very salty, so be careful not to over-salt the green beans.).
• Spread beans in an even layer on a baking sheet with sides and roast for 15 to 20 minutes, until they are soft and slightly shriveled.
• Sprinkle beans with chives and toss gently. Transfer to a serving dish, drizzle with pan juices, and sprinkle with the sesame seeds.
• Serve warm or at room temperature.