Stir Fried Tofu And Green Beans Recipes

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STIR-FRIED BEANS WITH TOFU AND CHILES



Stir-Fried Beans With Tofu and Chiles image

This crunchy, colorful stir-fry has an added kick from serrano chiles. I can't resist buying an array of beans when they're at summer farmers' markets. I love to mix yellow and green beans in this crunchy, colorful stir-fry, but don't hesitate to make it if all you can find is green. For added kick and color I threw in some serrano chiles from my garden that had ripened to bright red. Thai chiles will work too.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 7m

Yield 4 servings

Number Of Ingredients 14

One 14-ounce box firm tofu, drained and cut in 1/4-inch thick, 2-inch by 3/4-inch dominoes
1 to 2 tablespoons soy sauce (to taste)
1 tablespoon Chinese cooking sherry (Shaoxing rice wine) or dry sherry
1/2 cup vegetable stock, chicken stock, or water
1/4 to 1/2 teaspoon salt, to taste
1/4 to 1/2 teaspoon sugar, to taste
1 teaspoon cornstarch or arrowroot dissolved in 2 tablespoons vegetable stock, chicken stock, or water
2 tablespoons peanut, canola, sunflower, or grape seed oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 or 2 Thai or serrano chiles, minced (to taste)
1 pound green beans, or 1/2 pound each yellow and green beans, stem ends trimmed
1 bunch scallions, white and green parts separated
1/2 cup chopped cilantro

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.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 13 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 580 milligrams, Sugar 5 grams

SPICY STIR-FRIED TOFU WITH CORN, GREEN BEANS AND CILANTRO



Spicy Stir-Fried Tofu With Corn, Green Beans and Cilantro image

Few dishes are as simple as the stir-fry, which just requires some chopping, a few seasonings and a blistering hot pan. This sweet and spicy stir-fry is a light meatless meal, loaded with fresh green beans, corn and tofu. Ginger, garlic and jalapeño provide a little heat.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 15m

Yield 4 servings

Number Of Ingredients 15

One 14-ounce package firm tofu, sliced about 1/4 inch thick
1 tablespoon soy sauce
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons dark Asian sesame oil
1/4 to 1/2 teaspoon salt (to taste)
1/4 to 1/2 teaspoon ground pepper, preferably white pepper
1/4 teaspoon sugar
2 tablespoons peanut oil or canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 jalapeño, seeded and minced
1/2 pound baby green beans, trimmed and broken in half if very long
Kernels from 2 ears of corn
2 tablespoons minced scallions
1 cup roughly chopped cilantro

Steps:

  • Cut the tofu into 1/4-inch matchsticks, and place them on paper towels. Place another paper towel on top, and prepare the remaining ingredients.
  • In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your pan.
  • Bring a medium saucepan of lightly salted water to a boil, add the green beans and blanch one minute. Transfer the beans to a bowl of cold water, drain and dry on a kitchen towel.
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates from the surface within a second or two. Add 1 tablespoon of the oil to the sides of the pan and tilt the pan to distribute. Add the tofu. Stir-fry one to two minutes until it begins to color. Add the garlic, ginger and jalapeño, and stir-fry for no more than 10 seconds.
  • Add the remaining oil and then the green beans, corn and scallions. Stir-fry for one minute. Add the salt, pepper and sugar, and toss together. Add the soy sauce mixture. Cover and cook 30 seconds. Uncover, add the cilantro and stir-fry for another 30 seconds to a minute until the green beans are crisp tender. Remove from the heat and serve.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 18 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 435 milligrams, Sugar 2 grams

SZECHUAN GREEN BEANS AND TOFU (GLUTEN-FREE, VEGAN)



Szechuan Green Beans and Tofu (Gluten-Free, Vegan) image

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

7 1/2 ounces tofu (I used organic sprouted tofu)
12 ounces green beans, trimmed
2 tablespoons tamari soy sauce
1 tablespoon sake or 1 tablespoon water
1 -2 teaspoon hot chili paste
2 teaspoons raw sugar
1 tablespoon sesame oil
1 garlic clove, minced
1 tablespoon ginger, minced
salt
pepper

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!

BLACK PEPPER TOFU & GREEN BEANS



Black Pepper Tofu & Green Beans image

This black pepper tofu and green beans stir-fry is the ultimate quick weeknight comfort food - easy to make, delicious, vegan, healthy, and high in protein!

Provided by Aline Cueni

Categories     Mains

Time 25m

Number Of Ingredients 14

⅔ cup basmati rice (or up to 1 cup (200g) for a larger portion)
7 oz firm tofu
1 tbsp cornstarch
1 tbsp oil
½ pound green beans (trimmed & cut in half)
½ cup water
1 tbsp oil
1 tbsp ginger (minced)
3 tbsp soy sauce ( or tamari for gluten-free)
2 tbsp brown sugar
4 tbsp vegetable broth
4 tbsp water
½ tbsp cornstarch
¼ black pepper (or more)

Steps:

  • Cook the rice according to the package instructions. → I only cook rice in a rice cooker! Makes truly the best rice!
  • Cover the tofu in a paper towel and press to remove excess water (or use a tofu press). Cut the tofu into cubes, place them with the cornstarch in a container, and shake well until the tofu is fully covered.
  • Heat a skillet with oil over high heat, add the tofu, and fry for 5 minutes. Set aside.
  • Wash, trim, and cut green beans in half.
  • Heat a large skillet, add green beans and ½ cup of water. Cook on high heat until all water is absorbed/evaporated (this takes around 5-10 minutes).
  • Add one tablespoon of oil and the ginger, stir-fry for 3 minutes.
  • Mix all ingredients for the sauce in a small bowl and add it with the tofu to the beans. Cook while constantly stirring until the sauce has thickened. Sprinkle with a good pinch of freshly cracked black pepper!
  • Serve over rice. → Feel free to top it with sesame seeds and a splash of sriracha.

Nutrition Facts : Calories 557 kcal, Carbohydrate 79 g, Protein 18 g, Fat 19 g, SaturatedFat 2 g, Sodium 1651 mg, Fiber 5 g, Sugar 16 g, ServingSize 1 serving

BLACK PEPPER TOFU & GREEN BEANS



Black Pepper Tofu & Green Beans image

A spicy & crispy Black Pepper Tofu recipe with crispy tofu, green beans, shallots, and the most delicious black pepper sauce.

Provided by Megan Horowitch

Categories     Vegetarian Lunch + Dinner

Time 40m

Number Of Ingredients 10

14 oz firm tofu (must be firm or extra firm, not soft)
2 Tablespoons cornstarch
2 Tablespoons sesame oil
1 1/2 cup chopped green beans
2 shallots (about 1/2 cup finely chopped)
10 Tablespoons tamari
2 1/2 Tablespoons organic sugar
1/2 teaspoon ground ginger
1 Tablespoon freshly ground black pepper
Fresh Thai Basil (optional, as garnish)

Steps:

  • To begin, slice the block of tofu in half and press it between two towels or two paper towels. Let the tofu sit for 10 minutes to soak up any excess moisture.
  • While the tofu is being pressed, chop up the green beans and shallots and make the black pepper sauce. To make the black pepper sauce, simply whisk together the soy sauce/tamari, sugar, ground ginger, and freshly ground black pepper in a small bowl and set aside.
  • Once the ingredients are prepped, cut the pressed tofu into 1 inch cubes and add to a large bowl. Add the cornstarch to the bowl and use your hands to evenly coat the tofu in cornstarch.
  • Next, add 1 Tbsp of sesame oil to the work and turn on the heat. Once the oil is hot, add in the tofu and stir fry for 10-15 minutes until the tofu is browned and crispy on the outside. Remove the tofu from the wok and set aside in a bowl.
  • Add the remaining 1 Tbsp of sesame oil to the wok followed by the chopped shallots and green beans. Stir fry for about 5 minutes until the shallots are translucent. Then, add in the black pepper sauce and tofu. Cook all the ingredients for an additional 3-5 minutes to help thicken the sauce.
  • Remove the wok from the heat and serve the black pepper tofu and green beans on top of white rice. Garnish with the Thai basil if desired. Enjoy!

Nutrition Facts : Calories 304 kcal, Carbohydrate 43 g, Protein 11 g, Fat 12 g, SaturatedFat 2 g, Sodium 19 mg, Fiber 5 g, Sugar 31 g, UnsaturatedFat 10 g, ServingSize 1 serving

SPICY TOFU AND GREEN BEAN STIR-FRY



Spicy Tofu and Green Bean Stir-Fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 cup jasmine rice
1 14- to 16-ounce block extra-firm tofu, drained
1 pound trimmed green beans
2 tablespoons Sriracha, plus more for serving
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons fish sauce
3 tablespoons vegetable oil
1 small red onion, sliced
2 cloves garlic, finely chopped
1/2 cup torn fresh basil, plus small leaves for topping
1/4 cup salted roasted peanuts, roughly chopped

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.

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