I recomend this sauce for a variety of proteins and vegetables! I made it with chicken, red and yellow peppers, onions and mushrooms and it was FANTASTIC! I have tried other combos as well. The sauce is just SO good and SO easy. As long as the apprx amounts of veggies (4cups) and protein (little less than 1lb) are the same, it works!
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.
24 Reviews for Szechuan Tofu & Green Bean Stir-Fry
Nearly 600 mg of sodium is far more than any human needs in one entree! That's over a third of what one should have in a day!
Like many others, I'm not a huge fan of tofu. This was really delicious though, I loved it. I substituted rice vinegar and it was pretty quick to make.
My husband is not a big fan of tofu, but he will eat it prepared in this style. This is my favorite way to prepare tofu (diced, tossed in corn starch and browned) and typically how we eat it, with various sauces. The sauce was good - nice and spicy as I was generous with the pepper flakes. I would make this again, and like other reviewers I would add other veggies too, like snap peas or broccoli as we like lots of veggies.
I love tofu so I was really excited to try this recipe but wasn't sure how the sauce would come out. Being in a bit of a week-day rush I substitued balsamic vinegar for rice vinegar and (don't laugh) a rich tomato-y salsa for tomato paste. Tossed in few extra sprinkles of crushed red pepper (b/c I like things spicy) and skipped the sugar. Results were delicious! If you want to add more texture, I would suggest throwing in thinly sliced carrots but just the green beans (done extra crisp) and tofu worked for me. I might also try coating the tofu in a thin film of flour rather than corn starch next time.
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