Szechuan Tofu & Green Bean Stir-Fry

Great recipe! Very easy! I recommend pressing the tofu first to get that nice crispy texture. I cut the amount of soy sauce in half (trying to be sodium conscious) and it was still flavorful and delicious.

This is one of my favorite recipes, so much do that I double it when I make it. I freeze the tofu and then defrost it to get the texture the way I like it. I also used about 1.5 less garlic cloves than the recipe calls for. I’ve used a lot of different veg for this recipe, but by far the best has been onion and bell pepper. The vinegar makes a big difference in my opinion.

This is my favorite dish. Love the sauce.

Too sweetThis 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.

Too sweet 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.

Great Recipe 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. Pros: healthy, quick, easy Cons: a little salty

Love this! VERY good! I am REALLY happy with this recipe. I read some of the reviews prior to making this which helped. Here are my tips below: ~ Skip the 2 teaspoons sugar, its not needed ~ Let the tofu drain for at least 5 mins prior to cooking to get some of the water out ~ I cooked the tofu for about 6-8 mins instead of the recipe recommendation amount ~ I cooked the green beans for about 5-7 mins instead of the recipe recommended amount ~ I added zucchini to the recipe - very good addition! ~ Complement this dish with a side of white or brown rice Enjoy! Pros: Simple, minimal ingredients, healthy & ready in under 30 mins Cons: It definitely has a kick to it at the end, in a good way though!

Yummy Meatless MealThis was very good... Added shitake mushrooms and a little broccoli too..... Ate with brown rice... Very satisfying... Will make again...

Yummy Meatless Meal This was very good... Added shitake mushrooms and a little broccoli too..... Ate with brown rice... Very satisfying... Will make again...

Easy Recipe, Big FlavorYum--very easy and very tasty! An easy, inexpensive way to jazz up otherwise bland and boring tofu. Quick to make, and packed with flavor. I love the heat that the crushed red pepper imparts, but I would warn others who prefer dishes on the milder side to use the 1/4 tsp or less, because it IS rather spicy. A few modifications:I skipped the sugar all together (and didn't miss it one bit!).*I subbed frozen french-cut string beans, and therefore skipped cooking with the second 1/4 cup water (they were already pretty wet and were precooked). *Feeling a bit on the lazy side, I used dried minced garlic instead of fresh--still delicious! Next time (and there will be one!):*I agree with other reviewers' suggestions to try with other veggies; I look forward cooking broccoli, baby corn, water chestnuts, red peppers, and/or peas in that yummy sauce. It's easy to imagine skipping the tofu all together, and creating a stir-fried veggie medley instead.Pros: quick, versatile recipeCons: watch the red pepper if you don't love heat

Easy Recipe, Big Flavor Yum--very easy and very tasty! An easy, inexpensive way to jazz up otherwise bland and boring tofu. Quick to make, and packed with flavor. I love the heat that the crushed red pepper imparts, but I would warn others who prefer dishes on the milder side to use the 1/4 tsp or less, because it IS rather spicy. A few modifications: I skipped the sugar all together (and didn't miss it one bit!). *I subbed frozen french-cut string beans, and therefore skipped cooking with the second 1/4 cup water (they were already pretty wet and were precooked). *Feeling a bit on the lazy side, I used dried minced garlic instead of fresh--still delicious! Next time (and there will be one!): *I agree with other reviewers' suggestions to try with other veggies; I look forward cooking broccoli, baby corn, water chestnuts, red peppers, and/or peas in that yummy sauce. It's easy to imagine skipping the tofu all together, and creating a stir-fried veggie medley instead. Pros: quick, versatile recipe Cons: watch the red pepper if you don't love heat

surprisingly yummy! :)I was surprised by how tasty this recipe was given the limited ingredients. This would be good adding something likse sliced red bell pepper and/or shitake mushrooms as well for some additional intrigue.Pros: easy, healthyCons: lacking zip

surprisingly yummy! :) I was surprised by how tasty this recipe was given the limited ingredients. This would be good adding something likse sliced red bell pepper and/or shitake mushrooms as well for some additional intrigue. Pros: easy, healthy Cons: lacking zip

Super delicious and very versitile! 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!

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.

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.

Very yummy! Great way to use green beans from the garden. I cut the prep time by using peeled garlic and powder ginger. Love this way to use tofu.

I made this recipe tonight and it was quite tasty! I did add some sesame oil and fresh Thai basil at the end for additional flavor. I'd also like to mention that it took more than 30 minutes to put this together; just prepping the green beans, ginger, and garlic took at least 30 minutes, so overall this was more like a 60 minute recipe. I mixed in some cooked udon noodles at the end, which absorbed the sauce well and added a nice starchy element to the dish. I'll definitely make it again, especially since it's a great way to use up all the great summer green beans I've got.

I made this recipe tonight and it was quite tasty! I did add some sesame oil and fresh Thai basil at the end for additional flavor. I'd also like to mention that it took more than 30 minutes to put this together; just prepping the green beans, ginger, and garlic took at least 30 minutes, so overall this was more like a 60 minute recipe. I mixed in some cooked udon noodles at the end, which absorbed the sauce well and added a nice starchy element to the dish. I'll definitely make it again, especially since it's a great way to use up all the great summer green beans I've got.