I made a few changes accidentally and it was still delicious. I used tofu that I had coated with garam masala for a different recipe, and that definitely added some spice. I subbed garlic-ginger paste for the garlic and ginger, and tomato powder for the paste. A delicous dish of bold flavors that still does not overpower the beans. Next time I think I'll add some button mushrooms and/or red pepper strips.
Szechuan Tofu & Green Bean Stir-Fry
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.
27 Reviews for Szechuan Tofu & Green Bean Stir-Fry
I am REALLY happy with this recipe. I read some of the reviews prior to making this which helped. Here are my tips below:
~ Skip the 2 teaspoons sugar, its not needed
~ Let the tofu drain for at least 5 mins prior to cooking to get some of the water out
~ I cooked the tofu for about 6-8 mins instead of the recipe recommendation amount
~ I cooked the green beans for about 5-7 mins instead of the recipe recommended amount
~ I added zucchini to the recipe - very good addition!
~ Complement this dish with a side of white or brown rice
This was very good... Added shitake mushrooms and a little broccoli too..... Ate with brown rice... Very satisfying... Will make again...
I'm not the kind of person to eat tofu but my wife's recent conversion to vegetarianism has forced me to change the way I cook. Tried this last night and thought it was fabulous! I used balsamic vinegar which I had in the pantry and it was fine. Two points to make: when dustig the tofu with cornstarch, do a few pieces at a time maybe in a pie plate for more even coating, it was a bit of a sticky mess when done in a bowl. Then I would cook the tofu in 2 batches instead of all at once. You will not be disappointed in this recipe!
I haven't tried this recipe, but reading through it I noticed that even though it's labeled as gluten free, one ingredient is soy sauce. Unfortunately soy sauce is not g-free, so this recipe as is, should not be tagged as such. There are alternatives however, so anyone needing to stay away from gluten should be aware of that.