Green Beans And Tofu Skins With Rice Sticks Recipes

GREEN BEANS AND TOFU SKINS WITH RICE STICKS

Steps:

• Put rice noodles in a large bowl and cover with boiling water. If you are using dried tofu, put in a large bowl and cover with warm water. Soak skins until pliable, about 10 minutes, then drain well and cut into long, wide ribbons. (If using fresh, simply cut them.)
• Put peanut oil and half the sesame oil in a deep skillet or wok and turn heat to medium-high. Add ginger and a couple of chiles if you like, and sprinkle with salt and pepper. Cook, stirring frequently, until ginger is soft, just a minute. Add beans and 1/4 cup water and cook, stirring frequently, until softened a bit but still crisp, 3 to 5 minutes.
• Add tofu skins and another spoonful or two of water. Cook, stirring frequently, until skins are heated through and beans are done, a couple of minutes. Drain noodles, toss them in, and continue to cook, until noodles are heated through and mixed well with remaining ingredients; add a little more water if necessary to keep mixture moist. Drizzle with soy sauce and remaining sesame oil, taste and adjust seasoning, and serve.

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.