Stir-Fried Tofu and Green Beans in Hot Sauce
In dishes like this, I freeze my tofu and then thaw it out before I eat it. For this dish I'm sure you could also use TVP, seitan, or tempeh, although the cooking times may vary.
SERVES 4 -6
- 12 ounces green beans
- 12 ounces firm tofu
- 3 garlic cloves
- 3 1/2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1 tablespoon light soy sauce
- 1 tablespoon hoisin sauce
- 1/2 teaspoon yellow miso
- 2 teaspoons chili sauce
- 2 teaspoons oil
- 1 tablespoon tomato paste
Trim the green beans and cut each one in half. Boil them in ample water for 2 minutes and drain well. Meanwhile, cut the bean curd into 3/4-inch cubes and crush the garlic.
Heat the oil in a frying pan or wok. When hot, add the garlic, salt, and green beans. Stir-fry over medium heat for 2-1/2 minutes.
Add the bean curd pieces and turn them lightly with the beans for 1-1/2 minutes. Pour in all the sauce ingredients.
Turn and stir them together for 1 minute. Cook and turn for 1-1/2 minutes and serve over rice, noodles, or alone.