Sha Cha Tofu W Green Beans And Onions Recipes

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.

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.

SAUTEED GREEN BEANS WITH ONION

Steps:

• Fill a stockpot with water and bring to a boil over high heat. Add green beans and 1 pinch salt; boil until tender, 5 to 10 minutes. Drain beans in a colander and rinse with cold water. Blot dry using paper towels.
• Heat olive oil in a skillet over medium heat. Cook and stir onion and shallot in the hot oil until tender and translucent, 5 to 7 minutes. Add green beans, garlic salt, soy sauce, salt, and pepper. Cook and stir for 5 to 7 minutes more. Serve immediately.

SA CHA TOFU WITH BROCCOLI AND CAULIFLOWER

Steps:

• In a bowl, combine the sa cha sauce with soy sauce, rice wine, sugar, and salt. Stir until sugar is dissolved.
• Heat a wok over high heat until hot. Add the broccoli, cauliflower, garlic, and water. Cover the wok and steam until vegetables are tender, about 2-3 minutes.
• Add the tofu and sauce. Cook for 1-2 minutes until the tofu is heated through.
• Serve with jasmine or plain white rice.

GREEN BEANS WITH ONION

Steps:

• To a medium pan over medium heat add extra-virgin olive oil and butter and onion. Saute onion 3 minutes, add broth and bring to a boil. Add beans, season with salt and cover pan and simmer 8 minutes, until tender.

SHA CHA TOFU W/ GREEN BEANS AND ONIONS

Steps:

• At least a day before preparing, drain tofu and wrap each block in 2 paper towels. Place them in a zippered bag side by side, with a weight on top of them. I used an unopened half gallon carton of OJ laid on its side. Over the course of the 24 hours, I discarded the wet paper towels and re-wrapped the blocks of tofu 4 times. The last paper towels were only damp when I discarded them.
• Cut the brick of tofu once along each of its two longer faces, splitting each face in half. Then cut the largest face five times (perpendicular to your first cut on that face). You should yield 20 blocks from each brick.
• Heat a pot of oil or preheat your deep fryer to 400°.
• While your oil is heating, slice onions into 1/4" thick half rounds, and in a bowl combine the sha cha sauce, soy sauce, rice wine, sugar & salt. Stir until the salt and sugar are dissolved. NOTE: The sha cha sauce I use settles in the jar, so I must stir it before measuring to have a consistent sauce.
• Heat your wok and add your oil. Depending on how hot your wok is, and how quickly you can add all the ingredients in the next step, you may want to vary the order in which you add them. At the same time, in your deep fryer, begin deep frying the blocks of tofu.
• In the wok - add the garlic, onion then red pepper. If the oil is too hot or if I don't think I can get to the onions quickly enough, I add the onions first. The reason being that the garlic burns very quickly in very hot oil and ruins the dish once it burns, but the quick addition of the onions will lower the temperature enough as not to burn the garlic. So, add those ingredients according to your situation. Adding the red pepper first to hot oil may create a smoke that will close off your air passageways. Don't ask me how I know this. Suffice it to say that the last time it happened, people arriving at my house and walking up the driveway were gasping for air once the smoke hit them. It was far worse in the kitchen.
• Stir the onion/garlic/pepper mixture. Remember to check in on the tofu and shake the basket of tofu so that the blocks don't stick together while frying.
• Once the onions begin to become translucent (after 5 minutes or so), add the frozen green beans and water. Cover and steam for 2-4 minutes.
• Ideally, the tofu will be a light golden color by the time your beans have steamed for a couple of minutes. Remove the tofu from the deep fryer and shake off the excess oil.
• Add the deep fried tofu to the wok, along with the mixture of sha cha & soy sauces.
• Toss to mix and coat. Cook for a minute or two to heat the sauce. Serve over rice (optional). Without the rice, this dish would serve 3-4, not the 6 listed.