STIR-FRIED BEANS WITH TOFU AND CHILES
This crunchy, colorful stir-fry has an added kick from serrano chiles. I can't resist buying an array of beans when they're at summer farmers' markets. I love to mix yellow and green beans in this crunchy, colorful stir-fry, but don't hesitate to make it if all you can find is green. For added kick and color I threw in some serrano chiles from my garden that had ripened to bright red. Thai chiles will work too.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 7m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Drain and dry tofu slices on paper towels. In a small bowl or measuring cup combine soy sauce, rice wine or sherry, and stock or water. Combine salt and sugar in another small bowl and cornstarch slurry in another. Have all ingredients within arm's length of your pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add 1 tablespoon of the oil to the wok or pan and swirl the pan so that the oil coats the sides, then add tofu and stir-fry until lightly colored, 1 to 2 minutes. Remove to a plate.
- Swirl in remaining oil, add garlic, ginger and chiles and stir-fry for no more than 10 seconds. Add beans and white parts of the scallions, and stir-fry for 2 minutes. Add salt and sugar, toss together and add soy sauce mixture. Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender. Return tofu to the wok along with scallion greens, cilantro and cornstarch slurry. Stir together just until lightly glazed, and remove from heat. Serve with hot grains or noodles.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 13 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 580 milligrams, Sugar 5 grams
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KingAsh Films
[email protected]I followed the recipe exactly, but the dish turned out really watery. Not sure what went wrong.
fikile tyavele
[email protected]This dish was a bit bland for my taste, but it had potential.
Friday Ekeke
[email protected]The tofu didn't brown as well as I would have liked, but the overall flavor was still good.
Jacob Hankinson
[email protected]I found the sauce to be a bit too spicy for my taste, but it was still a good dish.
Fakhri Star
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Md mamum
[email protected]I added some extra vegetables, like bell peppers and carrots, and it turned out even better!
Pegulave Frost
[email protected]Tofu and green beans are not usually my thing, but this dish was really tasty!
Dinesh Ghatani
[email protected]Great weeknight meal! It was quick and easy to make, and the whole family enjoyed it.
Wafa sajid
[email protected]This recipe was easy to follow and the end result was delicious. I especially loved the crispy texture of the beans.
Martin Heinemann
[email protected]I'm not a big fan of tofu, but this dish changed my mind! The tofu was perfectly cooked and absorbed the flavors of the sauce beautifully.
Neha Ishwerpersad
[email protected]This stir-fried beans with tofu and chiles dish was an absolute delight! The flavors were perfectly balanced, with a nice blend of spice and savory notes.