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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

12/01/2010
Anonymous

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!

Comments (4)

13 comments

Anonymous wrote 3 weeks 3 days ago

Hey anonymous. Do you like

Hey anonymous. Do you like Chipotle?

Anonymous wrote 1 year 4 weeks ago

hey! no one cares! its

hey! no one cares! its delicious... always the know it alls who have a comment.....

Anonymous wrote 1 year 28 weeks ago

The US RDA of sodium for

The US RDA of sodium for adults is 2,400 mg, but most physicians lean toward 2,000 mg. A single serving of this dish gives you within 1/3 of the requirement, regardless of which guideline you follow. Those amounts are for individuals who are not required to reduce their daily intake of sodium. Do some online research: soy sauce that is much lower ini sodium (145 to 390 mg/sodium per tablespoon) is available.

Anonymous wrote 2 years 6 weeks ago

Yes, 1/4 C. soy sauce is also

Yes, 1/4 C. soy sauce is also a lot. Cut it in half I say!

11/09/2010
Anonymous

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.

Comments
10/24/2010
Anonymous

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.

Comments
10/19/2010

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.

Comments
10/06/2010
Anonymous

Yum excellent recipe! The sauce was really good. I am not a huge fan of Tofu but the way it was prepared in this recipe made it extremely tasty. I added more minced fresh ginger and garlic and used balsamic vinegar. I made this Sunday and liked it so much I'm making it again today (Wednesday). Will be a staple in my weekly meals.

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