SZECHUAN TOFU & GREEN BEAN STIR-FRY
This spicy vegetarian stir-fry is a great way to use green beans when they're bountiful and inexpensive at the supermarket. You can also try it with other vegetables, such as broccoli or peppers, just make sure to cut them into small pieces so that they cook quickly. Coating the tofu in cornstarch before you cook it gives it a light crust.
Provided by EatingWell Test Kitchen
Categories Healthy Vegetarian Stir Fry Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Whisk 1/4 cup water, soy sauce, tomato paste, vinegar, sugar, crushed red pepper to taste and 1 teaspoon cornstarch in a small bowl. Set aside. Cut tofu into 1/2- to 3/4-inch cubes and pat dry. Toss the tofu in a bowl with the remaining 2 tablespoons cornstarch to coat.
- Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add the tofu and spread out across the surface of the pan. Let cook undisturbed for 2 minutes. Gently turn and stir. Continue cooking, stirring occasionally, until lightly browned and crispy, 2 to 3 minutes more. Transfer to a plate.
- Reduce heat to medium. Add the remaining 1 tablespoon oil to the pan. Add green beans, garlic and ginger; cook, stirring constantly, for 1 minute. Add the remaining 1/4 cup water, cover and cook until the beans are crisp-tender, 2 to 4 minutes. Stir the reserved soy sauce mixture and pour it over the green beans. Cook, stirring, until thickened, about 1 minute. Add the tofu and cook, stirring, until heated through, about 1 minute more.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 20.5 g, Fat 11.5 g, Fiber 4.8 g, Protein 11.8 g, SaturatedFat 1.5 g, Sodium 815.8 mg, Sugar 4.8 g
SZECHUAN TOFU AND VEGGIES
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
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
SZECHUAN GREEN BEANS AND TOFU (GLUTEN-FREE, VEGAN)
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
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!
SZECHUAN GREEN BEANS
Make and share this Szechuan Green Beans recipe from Food.com.
Provided by Tebo3759
Categories Beans
Time 27m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Finely chop garlic in a food processor.
- Add ginger, green onions and oil, process until finely chopped.
- Transfer to a 1 1/2 quart microproof bowl.
- Microwave on high for 2 minutes.
- Add green beans, pepper flakes and soy.
- Toss well, cover, microwave on high 9-10 minutes , stirring 3 times.
- Serve.
Nutrition Facts : Calories 53.3, Fat 2.5, SaturatedFat 0.4, Sodium 174.3, Carbohydrate 7.2, Fiber 2.4, Sugar 2.8, Protein 2.1
SZECHUAN GREEN BEANS
These are great. The recipe was originally from one of the Moosewood cookbooks with a bit of tweaking. They recommend "follow the cooking method exactly, as it is critical to the success of this dish. Both the wok and the oil should be hot, and the beans should cook quickly over high heat. They will attain an indescribable texture, both crunchy and very tender at the same time. Also, try to hang in there with the full quantity of garlic. The intense cooking heat will take the edge off it, leaving behind just the right amount of flavor." ENJOY!
Provided by Kimke
Categories Vegetable
Time 20m
Yield 6 side dish servings
Number Of Ingredients 6
Steps:
- Place a medium-large wok or heavy deep skillet over medium high heat.
- After a minute, add the oil.
- Wait a minute or so, and add the green beans.
- Turn the heat to high and stir fry for about 5 minutes, or until the beans are well seared.
- Add the garlic, salt, and ginger (and optional red pepper).
- Stir-fry for several more minutes, then remove from heat.
- Serve hot, warm, or at room temperature.
Nutrition Facts : Calories 133.5, Fat 9.4, SaturatedFat 1.4, Sodium 203.6, Carbohydrate 12, Fiber 4.2, Sugar 5, Protein 3
SZECHUAN GREEN BEANS
Make and share this Szechuan Green Beans recipe from Food.com.
Provided by Dienia B.
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- in oil mix garlic and red pepper flakes
- add green beans cook until just tender
- add peanuts
- add soy sauce and vinegar
- add pepper.
Nutrition Facts : Calories 72.9, Fat 4.8, SaturatedFat 0.7, Sodium 262.1, Carbohydrate 6.7, Fiber 2.4, Sugar 2.7, Protein 2.6
SZECHUAN GREEN BEANS AND SOBA
This is my most favouritest noodle dish. I love it just as it is but it makes a great side dish to many meals. To make it a veggie main add some cubed tofu or Quorn in with the green beans. This originally came from "Three bowls" cookbook by Seppo Ed Farrey.
Provided by PinkCherryBlossom
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Fill a large pan with water and bring to the boil. Add the soba noodles and cook for 5 minutes Drain the noodles, refresh in cold water and set aside.
- Heat up a dry wok and add the sesame seeds, gently swirl them until they become golden and aromatic (be careful they burn easily).
- Remove the seeds and set aside. In the same pan heat the oils over a medium high heat.
- Trim the ends from the green beans and cut into bite size pieces.
- Add the beans to the pan and sauté for 3 mins, turn the heat down and cook for a further 2 minutes.
- Add the garlic and desired amount of chilli flakes (I use a small pinch) and cook for a further 2 minutes.
- Add the noodles to the pan and toss to coat.
- Pour on the soy sauce and serve sprinkled with the sesame seeds.
Nutrition Facts : Calories 849.1, Fat 19.7, SaturatedFat 2.8, Sodium 3387.5, Carbohydrate 150.3, Fiber 9.4, Sugar 3.9, Protein 34.6
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