Manchurian Green Beans With Tofu Food

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.

TOFU GREEN BEAN STIR FRY

Steps:

• Using a saute pan or pot with a steamer basket, steam green beans for 8-10 minutes, depending on how crisp you like them.*
• Meanwhile, add oil to a nonstick pan over medium heat and cook tofu on one side for 5 minutes.
• While the tofu is cooking, whisk sauce ingredients in a bowl until smooth.
• Flip tofu and cook for another 3-5 minutes until crispy.
• Add sauce to the tofu and stir continuously until it is thickened.
• Turn off heat, add cooked green beans, and stir until incorporated.
• Serve and enjoy!

GREEN BEANS WITH TOFU AND TAHINI DRESSING

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 5 to 7 minutes. Drain, allow to cool slightly, and slice on the diagonal. Transfer to a bowl.
• Mash tofu with a fork as much as possible. Mix in tahini and miso paste. Season with soy sauce, sugar, and salt. Blend with an immersion blender until it is the consistency of yogurt.
• Pour dressing over green beans and mix to combine.

SZECHUAN GREEN BEANS AND TOFU (GLUTEN-FREE, VEGAN)

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!

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.