Best 6 Tofu And Green Beans With Chile Crisp Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Tofu and Green Beans with Chile Crisp: A Symphony of Flavors and Textures**

Embark on a culinary journey with this delectable dish of tofu and green beans, tantalizingly coated in a symphony of flavors and textures. Perfectly pan-fried tofu cubes, boasting a crispy exterior and a tender, succulent interior, harmonize with vibrant green beans, adding a delightful crunch and a pop of color to the dish. The secret ingredient, chile crisp, elevates this dish to new heights, infusing it with a captivating blend of heat, savoriness, and a hint of sweetness. Drizzled generously over the tofu and green beans, this condiment adds a layer of complexity that will leave your taste buds dancing. Whether you're a vegetarian seeking a protein-packed meal or a meat-lover looking for a lighter alternative, this dish promises to satisfy your cravings and leave you craving for more.

Here are our top 6 tried and tested recipes!

SPICY TOFU AND GREEN BEAN STIR-FRY



Spicy Tofu and Green Bean Stir-Fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 cup jasmine rice
1 14- to 16-ounce block extra-firm tofu, drained
1 pound trimmed green beans
2 tablespoons Sriracha, plus more for serving
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons fish sauce
3 tablespoons vegetable oil
1 small red onion, sliced
2 cloves garlic, finely chopped
1/2 cup torn fresh basil, plus small leaves for topping
1/4 cup salted roasted peanuts, roughly chopped

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.

GREEN BEANS WITH TOFU AND TAHINI DRESSING



Green Beans with Tofu and Tahini Dressing image

In Japan this is known as "shira-ae" and is made with ground roasted white sesame seeds. I have subbed tahini for that! Super delicious, amazing umami, and sooo good for you!

Provided by Diana71

Categories     Side Dish     Vegetables     Green Beans

Time 20m

Yield 3

Number Of Ingredients 7

¾ pound fresh green beans, trimmed
¼ (12 ounce) package firm tofu
1 tablespoon tahini
1 teaspoon white miso paste
1 ½ teaspoons soy sauce
½ teaspoon white sugar
⅛ teaspoon salt

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 5 to 7 minutes. Drain, allow to cool slightly, and slice on the diagonal. Transfer to a bowl.
  • Mash tofu with a fork as much as possible. Mix in tahini and miso paste. Season with soy sauce, sugar, and salt. Blend with an immersion blender until it is the consistency of yogurt.
  • Pour dressing over green beans and mix to combine.

Nutrition Facts : Calories 94 calories, Carbohydrate 11.2 g, Fat 4.2 g, Fiber 4.4 g, Protein 5.5 g, SaturatedFat 0.6 g, Sodium 313 mg, Sugar 2.8 g

AIR FRYER CHILI-GARLIC TOFU WITH GREEN BEANS



Air Fryer Chili-Garlic Tofu with Green Beans image

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

Two 14-ounce packages extra-firm tofu
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 pound green beans, trimmed
1/3 cup low-sodium soy sauce
2 tablespoons rice wine vinegar
2 tablespoons mirin
1 heaping tablespoon brown sugar
1 to 2 teaspoons chili-garlic paste or sambal (add amount to spice level preference)
1 teaspoon cornstarch
3 cloves garlic, smashed whole
2 scallions, thinly sliced

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.

TOFU AND GREEN BEANS WITH CHILE CRISP



Tofu and Green Beans With Chile Crisp image

Categories     Tofu

Number Of Ingredients 13

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

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.

CURRIED TOFU AND GREEN BEANS



Curried Tofu and Green Beans image

This recipe has become a favorite in our test kitchen, especially among those of us who were unfamiliar with (or unaware of the many ways of preparing) tofu.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 50m

Number Of Ingredients 10

1 package (14 ounces) firm or extra-firm tofu, drained well
2 tablespoons vegetable oil
1 small onion, halved and thinly sliced
1 tablespoon curry powder
Coarse salt and ground pepper
4 garlic cloves, minced
1/2 cup half-and-half
1 box (10 ounces) frozen cut green beans, thawed
4 plum tomatoes, halved lengthwise and cut crosswise into 1/2-inch pieces (3 cups)
Cooked white rice, for serving

Steps:

  • Halve tofu horizontally and then crosswise to make 4 rectangles. Cut each rectangle into 2 triangles. Press tofu as directed on page 111.
  • Heat 1 tablespoon oil in a large (12-inch) nonstick skillet over medium-high heat. Cook tofu, turning once, until golden brown, about 10 minutes. Transfer to a plate.
  • Reduce heat to medium. Add remaining tablespoon oil, onion, and curry powder. Season generously with salt and pepper. Cook, stirring often, until onion is soft, about 5 minutes. Add garlic; cook 1 minute.
  • Reduce heat to medium-low. Add half-and-half and 1/2 cup water; bring to a gentle simmer. Add tofu and green beans. Cover; cook until beans are bright green, about 2 minutes. Uncover; add tomatoes. Cook until soft, 3 to 4 minutes. Serve over rice.

STIR-FRIED BEANS WITH TOFU AND CHILES



Stir-Fried Beans With Tofu and Chiles image

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

One 14-ounce box firm tofu, drained and cut in 1/4-inch thick, 2-inch by 3/4-inch dominoes
1 to 2 tablespoons soy sauce (to taste)
1 tablespoon Chinese cooking sherry (Shaoxing rice wine) or dry sherry
1/2 cup vegetable stock, chicken stock, or water
1/4 to 1/2 teaspoon salt, to taste
1/4 to 1/2 teaspoon sugar, to taste
1 teaspoon cornstarch or arrowroot dissolved in 2 tablespoons vegetable stock, chicken stock, or water
2 tablespoons peanut, canola, sunflower, or grape seed oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 or 2 Thai or serrano chiles, minced (to taste)
1 pound green beans, or 1/2 pound each yellow and green beans, stem ends trimmed
1 bunch scallions, white and green parts separated
1/2 cup chopped cilantro

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

Tips:

  • Use extra-firm tofu: This type of tofu holds its shape well and won't crumble when cooked.
  • Press the tofu: This helps to remove excess moisture, resulting in a firmer texture.
  • Marinate the tofu: This step is optional, but it helps to add flavor to the tofu. You can use a simple marinade made with soy sauce, rice vinegar, and sesame oil.
  • Cook the tofu over medium heat: This helps to prevent the tofu from burning.
  • Stir-fry the tofu until it is golden brown and crispy: This will give the tofu a nice texture and flavor.
  • Add the green beans and chile crisp: Cook until the green beans are tender and the chile crisp is fragrant.
  • Serve immediately: This dish is best enjoyed hot and fresh.

Conclusion:

This tofu and green beans with chile crisp is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The tofu is crispy and flavorful, the green beans are tender and crunchy, and the chile crisp adds a nice spicy kick. This dish is sure to become a favorite in your household.

Related Topics