Best 3 Stir Fried Beans With Tofu And Chiles Recipes
Embark on a culinary journey to the heart of Chinese cuisine with our tantalizing stir-fried beans with tofu and chiles. This delectable dish, known as "gan bian si ji dou," is a symphony of flavors and textures, featuring the crunch of fresh green beans, the soft tenderness of tofu, and the zesty kick of chiles.
In this article, we present two irresistible variations of this classic recipe. The first recipe, "Stir-Fried Beans with Tofu and Chiles," takes you on a traditional path, capturing the essence of this timeless dish. The second recipe, "Stir-Fried Beans with Tofu and Chiles (Sichuan Style)," adds a bold and spicy twist, infusing the dish with the fiery flavors of Sichuan cuisine.
Both recipes are meticulously crafted to guide you through the cooking process, ensuring a successful culinary adventure. Whether you are a seasoned chef or a novice in the kitchen, we have you covered. So, prepare to tantalize your taste buds and indulge in the delightful experience of stir-fried beans with tofu and chiles.
SPICY TOFU AND GREEN BEAN STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the rice as the label directs. Set aside and keep warm.
- Meanwhile, cut the tofu into 24 pieces and gently press between paper towels to remove the excess liquid; set aside 5 minutes to drain. Put the green beans in a large microwave-safe bowl with 1 tablespoon water. Cover and microwave until bright green and crisp-tender, about 5 minutes. Let cool slightly, then drain. Combine the Sriracha, soy sauce, sugar, fish sauce and 1 tablespoon water in a small bowl; stir to combine.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until browned and slightly crisp, 8 to 10 minutes. Remove to a plate. Heat the remaining 2 tablespoons vegetable oil in the skillet over high heat. Add the red onion and cook, stirring, until tender, 2 to 3 minutes. Add the green beans and cook, stirring once or twice, until lightly charred, 3 to 5 minutes. Stir in the garlic and cook until softened, about 30 seconds. Return the tofu to the skillet along with the Sriracha mixture and cook, stirring, until well coated, about 30 more seconds. Remove from the heat and stir in the torn basil.
- Divide the rice among plates and top with the stir-fry. Top with the peanuts, a few small basil leaves and more Sriracha.
AIR FRYER CHILI-GARLIC TOFU WITH GREEN BEANS
Air fryers aren't just for French fries, and this recipe showcases their versatility with a stir-fry-like dish that uses just a fraction of the typical amount of oil. Cleanup is a breeze since any splatters are kept in the fryer, and everything is cooked in about 30 minutes. The tofu is crispy on the outside and tender and soft on the inside, perfect for soaking up the warming chili sauce. Serve over steamed rice or noodles for a complete meal.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Drain the tofu, wrap each block in several layers of paper towel and set on a large plate. Place a heavy pan on top (cast-iron works great for this) to press excess liquid from the tofu; allow to rest for 15 minutes.
- Slice each tofu block into six 1/2-inch-thick slices. Drain the large plate of any excess liquid, wipe dry and place the tofu slices back on the plate. Put 1 tablespoon of the oil in a small bowl and use a pastry brush to coat both sides of the slices with the oil. Season both sides of the slices with 1 teaspoon salt and several grinds of pepper.
- Preheat the air fryer to 400 degrees F.
- Lay the tofu slices flat in the basket of the air fryer and cook, flipping halfway through, until lightly golden and crisp, about 20 minutes. Transfer to a plate.
- Preheat the air fryer to 400 degrees F again.
- Toss the green beans in a large bowl with the remaining 1 tablespoon oil, 1/2 teaspoon salt and several grinds of pepper. Cook the beans, tossing halfway through, until tender and blistered, about 10 minutes.
- While the beans cook, combine the soy sauce, rice wine vinegar, mirin, brown sugar, chili-garlic paste, cornstarch, garlic and 3 tablespoons water in a small saucepan and stir until the cornstarch is dissolved. Cook over medium-low heat, stirring occasionally, until the sauce is slightly reduced, thickened and shiny, 5 to 7 minutes.
- Transfer the beans to a large serving plate and shingle the tofu slices on top. Drizzle the sauce over the tofu and beans and garnish with the scallions.
STIR-FRIED TOFU AND PEPPERS
This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it's also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn't been weighted.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
- Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
- In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
- Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 5 grams, TransFat 0 grams
Tips for Making Stir-fried Beans with Tofu and Chiles
- Use firm tofu. Extra-firm or firm tofu will hold its shape better during cooking and won't crumble.
- Press the tofu before cooking. This will help to remove excess moisture and make the tofu more flavorful.
- Cut the tofu into small cubes or slices. This will help it to cook evenly.
- Marinate the tofu before cooking. This will help to add flavor and make it more tender.
- Use a variety of vegetables. This will add color, texture, and flavor to the dish.
- Don't overcook the vegetables. They should be cooked through but still have a bit of crunch.
- Use a hot wok or skillet. This will help to create a nice sear on the tofu and vegetables.
- Add the sauce at the end of cooking. This will help to prevent it from burning.
- Serve immediately. This dish is best served hot with rice or noodles.
Conclusion
Stir-fried beans with tofu and chiles is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With its combination of protein, vegetables, and flavorful sauce, this dish is sure to please everyone at the table. The tips above will help you to make the best stir-fried beans with tofu and chiles possible.
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