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.
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'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.
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.
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.