Best 2 Seared Tofu With With Green Beans And Asian Coconut Sauce Recipes

Looking for a delicious and satisfying vegan meal? Look no further than this seared tofu with green beans and Asian coconut sauce. This dish is packed with flavor and texture, and it's also incredibly easy to make. The tofu is seared until crispy on the outside and tender on the inside, and the green beans are cooked to perfection. The Asian coconut sauce is the perfect finishing touch, adding a creamy and flavorful touch. This dish is sure to please everyone at your table, and it's also a great way to get your daily dose of vegetables.

But that's not all! This article also includes recipes for two other delicious tofu dishes:

* **Air Fryer Tofu Nuggets:** These crispy tofu nuggets are perfect for a quick and easy snack or meal. They're coated in a flavorful breading and cooked to perfection in the air fryer.
* **Sesame Tofu with Snow Peas:** This classic Chinese dish is made with tender tofu, snow peas, and a flavorful sesame sauce. It's a great way to use up leftover tofu, and it's also a healthy and delicious meal.

With three delicious tofu recipes to choose from, you're sure to find one that you'll love. So what are you waiting for? Give these recipes a try today!

Let's cook with our recipes!

TOFU AND GREEN BEANS WITH CHILE CRISP

Tofu and Green Beans With Chile Crisp image

I love to cook with chile crisp, a fiery hot-pepper condiment born in the Sichuan Province of China that generally relies on fried shallots and garlic for texture, and on any number of umami-rich special ingredients for distinction and oomph. It's magical: a boon to noodle soups and kitchen-sink stir-fries, to eggs and cucumbers, to plain steamed fish. Here, I use it as the base of a marinade and topping for baked tofu and green beans, with black vinegar, a little sesame oil, a wisp of honey, minced garlic and ginger, along with scallions and cilantro. But you could use the mixture on a mitten and have a very nice meal.

Provided by Sam Sifton

Categories dinner, easy, weeknight, one pot, roasts, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 tablespoons chile-crisp condiment, plus more for serving
3 tablespoons soy sauce
1 1/2 tablespoons Chinese black vinegar
1 1/2 teaspoons sesame oil
1 teaspoon honey
2 garlic cloves, peeled and minced
2 tablespoons chopped scallions
2 tablespoons chopped cilantro
1 (14-ounce) package extra-firm tofu, drained and sliced crosswise into 8 (1/2-inch-thick) slabs
3/4 pound green beans
1 tablespoon neutral oil, like canola or grapeseed
White rice, for serving
1 tablespoon minced fresh ginger

Steps:

Heat oven to 450 degrees. In a baking dish or casserole, whisk together the chile crisp, soy sauce, vinegar, sesame oil, honey, garlic, ginger, scallions and cilantro.
Add the tofu slices to the dish, and coat them with the sauce, then allow to marinate for as long as it takes to heat the oven and trim the green beans.
Add the green beans to a large sheet pan, then drizzle the neutral oil on top and toss to coat. Slide the green beans to the sides of the pan, and arrange the slices of tofu in an even layer in the center of the pan. Pour remaining marinade over the tofu, and place in oven.
Roast until the green beans start to blister, 20 to 25 minutes. Serve immediately with rice and extra chile crisp on the side.

CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS

Crispy Tofu With Cashews and Blistered Snap Peas image

A ginger and coconut milk reduction can coat pretty much anything that browns nicely on its own. Here, it's pieces of pan-seared tofu, but small morsels of chicken and pork will work just as well. The soy and the teaspoons of molasses give the sauce a little caramelization, and a little shine and gloss. For a fresh side, add some blistered snap peas, tossed with sliced scallions, a little mint and a splash of rice vinegar. Snow peas, green beans, broccoli or asparagus? If it's fresh and green, it'll work just fine.

Provided by Yewande Komolafe

Categories weeknight, one pot, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 (14-ounce) block firm or extra-firm tofu, drained
3 tablespoons neutral oil, such as grapeseed, vegetable or canola, plus more as needed
Kosher salt and black pepper
3/4 pound snap peas, trimmed
1 (2-inch) piece fresh ginger, peeled and grated (about 2 tablespoons)
2 garlic cloves, grated
1 (13-ounce) can unsweetened coconut milk (light or full-fat)
1 tablespoon soy sauce
2 teaspoons molasses, dark brown sugar or honey
1/2 cup toasted cashews
1 tablespoon rice vinegar
4 scallions, trimmed and thinly sliced
1/4 cup mint leaves, torn if large
1/2 to 1 teaspoon red-pepper flakes (optional)
Rice or any steamed grain, for serving

Steps:

Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.
In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.
Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.
Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.
Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.

Tips:

Use extra firm tofu: This type of tofu holds its shape better during cooking and absorbs the flavors of the marinade more easily.
Press the tofu before cooking: This helps to remove excess water from the tofu, resulting in a firmer texture.
Marinate the tofu: Marinating the tofu in a mixture of soy sauce, rice vinegar, ginger, and garlic adds flavor and depth.
Sear the tofu on high heat: This creates a crispy crust and helps to lock in the flavor.
Use a nonstick skillet: This will prevent the tofu from sticking and breaking apart.
Cook the green beans until they are tender-crisp: This means they should be cooked through but still have a slight crunch.
Make the Asian coconut sauce ahead of time: This sauce can be made up to 3 days in advance and stored in the refrigerator.
Serve the seared tofu with the green beans and Asian coconut sauce: This dish can be served over rice or noodles.

Conclusion:

This seared tofu with green beans and Asian coconut sauce is a delicious and healthy meal that is easy to prepare. The tofu is crispy and flavorful, the green beans are tender-crisp, and the Asian coconut sauce is creamy and savory. This dish is sure to please everyone at your table.