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Szechuan Tofu & Green Bean Stir-Fry
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.

Ingredients
Directions
Tips
Ingredient note: Chinkiang is a dark, slightly sweet vinegar. It is available in many Asian specialty markets. If unavailable, balsamic vinegar is an acceptable substitute.
Tips
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Nutrition Facts
Serving Size:
1 1/2 cups Per Serving:
216 calories; protein 11.8g; carbohydrates 20.5g; dietary fiber 4.8g; sugars 4.8g; fat 11.5g; saturated fat 1.5g; vitamin a iu 864.2IU; vitamin c 12.5mg; folate 54.8mcg; calcium 256.4mg; iron 2.8mg; magnesium 63.3mg; potassium 352mg; sodium 815.8mg; thiamin 0.2mg; added sugar 2g.
Exchanges:
2 vegetable, 1 plant protein, 1 1/2 fat
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