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Szechuan Tofu & Green Bean Stir-Fry

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  30 Minutes
  4 servings, 1 1/2 cups each
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.
RECIPE INGREDIENTS
1/2 cup  water, divided
1/4 cup  reduced-sodium soy sauce
1 tablespoon   tomato paste
2 teaspoons   Chinkiang vinegar (see Note) or balsamic vinegar
2 teaspoons   sugar
1/4-1/2  teaspoon   crushed red pepper, or to taste
1 teaspoon plus 2 tablespoons   cornstarch, divided
1 14-ounce package   extra-firm tofu, drained
2 tablespoons  canola oil, divided
4 cups  green beans, trimmed and cut in half
4 cloves  garlic, minced
2 teaspoons  minced fresh ginger

Ingredient Note:  Chinkiang is a dark, slightly sweet vinegar. It is available in many Asian specialty markets. If unavailable, balsamic vinegar is an acceptable substitute.
Szechuan Tofu & Green Bean Stir-Fry Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 08/01/2010
Nutrition Facts per Serving
Yield:   4 servings, 1 1/2 cups each
Calories: 218
Fat, Saturated: 1g
Fiber: 5g
Carbohydrates, Total: 20g
Sodium: 672mg
% Cal. from Fat: 45%
Fat. Total: 11g
Protein: 12g
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