Tofu Green Bean Stir Fry Food

SZECHUAN TOFU & GREEN BEAN STIR-FRY

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.

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!

STIR-FRIED BEANS WITH TOFU AND CHILES

Steps:

• Drain and dry tofu slices on paper towels. In a small bowl or measuring cup combine soy sauce, rice wine or sherry, and stock or water. Combine salt and sugar in another small bowl and cornstarch slurry in another. Have all ingredients within arm's length of your pan.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add 1 tablespoon of the oil to the wok or pan and swirl the pan so that the oil coats the sides, then add tofu and stir-fry until lightly colored, 1 to 2 minutes. Remove to a plate.
• Swirl in remaining oil, add garlic, ginger and chiles and stir-fry for no more than 10 seconds. Add beans and white parts of the scallions, and stir-fry for 2 minutes. Add salt and sugar, toss together and add soy sauce mixture. Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender. Return tofu to the wok along with scallion greens, cilantro and cornstarch slurry. Stir together just until lightly glazed, and remove from heat. Serve with hot grains or noodles.

TOFU, GREENS & CASHEW STIR-FRY

Steps:

• Heat the oil in a non-stick wok. Add the broccoli, then fry on a high heat for 5 mins or until just tender, adding a little water if it begins to catch. Add the garlic and chilli, fry for 1 min, then toss through the spring onions, soya beans, pak choi and tofu. Stir-fry for 2-3 mins. Add the hoisin, soy and nuts to warm through.

TOFU AND GREEN BEAN SPICY STIR FRY

Steps:

• Cut tofu into slices. Drain between paper towels to remove as much liquid as possible. Cut into bite-size pieces.
• Add oil to wok. Add green beans, snapped into bite-size pieces. Saute 3-5 minutes, until beans turn bright green color.
• Add tofu, coconut milk and Szechuan sauce. Stir gently to not break up tofu pieces. Saute until beans are done to desired tenderness, about 10 minutes.
• Serve over rice if desired.