Saturday, June 19, 2010

Szechuan Green Beans withTofu

I made the yummiest stir-fry dish the other day that I changed so much I can put my own name on it. And hey, it turned out great, so I thought I'd share. Its only my second time experimenting with tofu and I was surprised at how delicious it was. The kids even loved it, Jaden kept asking for more tofu! It even started an amusing dinner conversation. Jaden: "Mom, I want more chicken." Me: "Honey, that's not chicken, it's tofu." Carter: "Toe-who?" Jaden: "No Carter, say toe-foo". Anyway, maybe you had to be there. So here's the recipe:

Margaret's Szechuan Green Beans with Tofu

one package extra firm tofu
frozen green beans (I use the ones from Costco), enough to fill a 12-inch skillet
2 teaspoons sesame oil
1 tablespoon minced garlic
1 teaspoon finely grated ginger
3 tablespoons seasoned rice vinegar
3 tablespoons soy sauce
1 or 1/2 teaspoon dried chili flakes
1 teaspoon sugar
1 tablespoon hoisin sauce
1 tablespoon toasted sesame seeds
salt and pepper

Cut the tofu into 1/2 inch cubes, and let marinate in the rice vinegar, soy sauce, chili flakes, sugar and hoisin sauce. Meanwhile, heat the sesame oil in a 12-inch skillet until hot, than add frozen green beans, garlic and ginger. Saute 5-7 minutes. Add the tofu and marinade stirring gently for a couple minutes until the sauce thickens. Sprinkle with the toasted sesame seeds and salt and pepper to taste. Serve with cooked brown or wild rice. (Try wild rice, it's so yummy with it!)

That's it! Its so easy, try it! Don't be scared, the tofu was actually good!

4 comments:

Colleen said...

Sounds delicious Margaret! I'll give it a shot!

Robin said...

I have all these ingredients except hoisin sauce...I think I will make this tonight! Thanks for the recipe.

Your camp pictures are fab. I need to call you and find out how to get to that campground.

Robin said...

I made this last night and Roland said it was a keeper. i only used 1 T of oil and cut out the sugar. I am going to make this for my extended family on the week of the 4th! thanks for such a great recipe idea. I will probably link to this from my blog.

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