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Szechuan Tofu & Green Bean Stir-Fry

September/October 2010

Your rating: None Average: 4.3 (162 votes)

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.



READER'S COMMENT:
"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! "
Szechuan Tofu & Green Bean Stir-Fry Recipe

23 Reviews for Szechuan Tofu & Green Bean Stir-Fry

09/13/2010
Anonymous

I love cooking vegetarian and this recipe was awesome. Low in calories and I used organic green beans.

Comments
09/03/2010
Anonymous

The whole family liked this one. But 2-4 minutes is really not long enough to cook the beans -- I left them for 6 minutes before continuing the recipe, and everyone agreed that they were still too crunchy.

Comments
09/01/2010
Anonymous

I've made many szechuan green bean recipes, and this is the best one I've tried. I didn't have the kind of vinegar called for, so I used rice vinegar, and the flavor was excellent. It's great served over brown rice.

I added 1/4 t. of cayenne to increase the "heat" (in addition to the red pepper flakes called for in the recipe).

I also substituted homemade seitan for the tofu, since I had some that needed to be used up. I sliced it into strips, and stir-fried it then set aside before following the rest of the recipe.

This one's a keeper. I pulled it out from the magazine and added it to my book of "favorites" to make again.

Comments
08/24/2010
Anonymous

I absolutely loved this recipe. The sauce was fantastic. I used ginger powder (mostly out of laziness) and it worked quite well. Next time, I think I'll add other fresh vegetables, like maybe some matchstick carrots and broccoli.. Maybe even some thinly sliced onions too.

Comments
08/24/2010
Anonymous

I thought the sauce had a fantastic flavor! I have never cooked tofu for my husband and he said it was a keeper! I doubled the sauce and added a container of mushrooms and a small zucchini, which absorbed the sauce very well. I used the firm tofu, instead of the extra-firm, which did not work as well so I will make sure to use the extra-firm next time. Also, I did not have fresh ginger so I used a couple dashs of the ground ginger which seemed to work fine. LIke the other reviews, the overall time was closer to a hour. For a starch component, I used buckwheat since it holds a firm texture. I will definitely make this again and plan to use the sauce as a marinade for meat on the grill.

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