This could be tasty but next time I will use 1/2tsp or possibly no sugar at all. It was too sweet for me and it covered up the other flavors in the dish.
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.
26 Reviews for Szechuan Tofu & Green Bean Stir-Fry
Love how this turned out. Next time I'd press the tofu before rolling it in cornstarch as the water made it stick a little.
Just made this (halved) for dinner tonight, over with brown rice. Very tasty! Will definitely make again.
Used the low amount of the cayenne -- and it was right at our heat tolerance level.
I think next time we may add water chestnuts, carrots, and sprinkle with a few peanuts.
I made this for the first time for dinner tonight and served it with brown rice. It was very good, but next I would use a little less soy sauce as it was a little salty. Also, I would use a non-stick skillet or wok. Over all it is a good recipe.
I made a few changes accidentally and it was still delicious. I used tofu that I had coated with garam masala for a different recipe, and that definitely added some spice. I subbed garlic-ginger paste for the garlic and ginger, and tomato powder for the paste. A delicous dish of bold flavors that still does not overpower the beans. Next time I think I'll add some button mushrooms and/or red pepper strips.