This was very good... Added shitake mushrooms and a little broccoli too..... Ate with brown rice... Very satisfying... Will make again...
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.
25 Reviews for Szechuan Tofu & Green Bean Stir-Fry
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.
I used this recipe, using a head of cabbage (I made 1.5 times as much sauce, since the cabbage yielded more than 4 cups.)
It worked brilliantly, and I will certainly be trying this sauce with other veggies in the future. Especially since I ended up with most of a can of tomato paste at the end, which I froze in plastic-lined ice cube trays for future use. Because no one can ever use a full can of tomato paste before most of it goes bad.
Yum--very easy and very tasty! An easy, inexpensive way to jazz up otherwise bland and boring tofu. Quick to make, and packed with flavor. I love the heat that the crushed red pepper imparts, but I would warn others who prefer dishes on the milder side to use the 1/4 tsp or less, because it IS rather spicy.
A few modifications:
I skipped the sugar all together (and didn't miss it one bit!).
*I subbed frozen french-cut string beans, and therefore skipped cooking with the second 1/4 cup water (they were already pretty wet and were precooked).
*Feeling a bit on the lazy side, I used dried minced garlic instead of fresh--still delicious!
Next time (and there will be one!):
*I agree with other reviewers' suggestions to try with other veggies; I look forward cooking broccoli, baby corn, water chestnuts, red peppers, and/or peas in that yummy sauce. It's easy to imagine skipping the tofu all together, and creating a stir-fried veggie medley instead.