Szechuan Tofu & Green Bean Stir-Fry (Printer-Friendly Version) | Eating Well
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Szechuan Tofu & Green Bean Stir-Fry

http://www.eatingwell.com/recipes/szechuan_tofu_stir_fry.html

From EatingWell:  September/October 2010

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.

4 servings, 1 1/2 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. 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.
  2. 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.
  3. 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.

Nutrition

Per serving : 218 Calories; 11 g Fat; 1 g Sat; 6 g Mono; 0 mg Cholesterol; 20 g Carbohydrates; 12 g Protein; 5 g Fiber; 672 mg Sodium; 364 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1 plant protein, 1 1/2 fat

Tips & Notes