GREEN BEANS AND TOFU SKINS WITH RICE STICKS
This light-on-the-noodles, heavy-on-the-vegetables dish comes together in under a half hour. Lots of fresh ginger and dried Thai chiles provide plenty of liveliness, a perfect counterpoint to the warm earthiness of the dark sesame oil. Never heard of tofu skins? They are the sheets that form on the surface of warmed soy milk, and you can find them in Asian specialty markets. They're tender and egg-y, and like tofu, absorb the flavors of the dish they're in.
Provided by Mark Bittman
Categories pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put rice noodles in a large bowl and cover with boiling water. If you are using dried tofu, put in a large bowl and cover with warm water. Soak skins until pliable, about 10 minutes, then drain well and cut into long, wide ribbons. (If using fresh, simply cut them.)
- Put peanut oil and half the sesame oil in a deep skillet or wok and turn heat to medium-high. Add ginger and a couple of chiles if you like, and sprinkle with salt and pepper. Cook, stirring frequently, until ginger is soft, just a minute. Add beans and 1/4 cup water and cook, stirring frequently, until softened a bit but still crisp, 3 to 5 minutes.
- Add tofu skins and another spoonful or two of water. Cook, stirring frequently, until skins are heated through and beans are done, a couple of minutes. Drain noodles, toss them in, and continue to cook, until noodles are heated through and mixed well with remaining ingredients; add a little more water if necessary to keep mixture moist. Drizzle with soy sauce and remaining sesame oil, taste and adjust seasoning, and serve.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 16 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 501 milligrams, Sugar 0 grams, TransFat 0 grams
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Daniyal Awan
[email protected]I love the way the sauce coats the green beans and tofu skins.
JOSEPH BENEDICT
[email protected]This dish is a great way to get your daily dose of vegetables.
Ashley Vollmer
[email protected]I've made this dish several times and it's always a hit. It's a great way to use up leftover rice.
attaullah Magsi
[email protected]This is a great recipe for a healthy and delicious meal.
ezra king
[email protected]I'm not a big fan of tofu, but I really enjoyed this dish. The tofu skins were crispy and flavorful.
robin robin
[email protected]This dish is a great way to get your kids to eat their vegetables.
Kaela Scott
[email protected]I love the combination of flavors in this dish. The green beans and tofu skins are a great match.
Ripon Kumar
[email protected]This is a great recipe for a quick and easy weeknight meal.
Saeedurrehman Saeedurrehman
[email protected]I made this dish for a potluck and it was a huge hit. Everyone loved it!
ASM Ripon
[email protected]This was my first time cooking with tofu skins and I was pleasantly surprised. They had a great texture and absorbed the flavors of the sauce really well.
sepo lubinga
[email protected]I've made this dish several times now and it's always a crowd-pleaser. It's easy to make and the ingredients are easy to find. I love the combination of textures and flavors in this dish.
MD. Momin
[email protected]This dish was a hit with my family! The green beans were crisp and tender, the tofu skins were chewy and flavorful, and the rice sticks added a nice texture. The sauce was also delicious, with a perfect balance of sweet, sour, and savory flavors.