Stryfry Tofu and Green Beans - tested

[Guest guest]

caution: chatty.

 

This weekend I bought Leeann and Katie Chin's EVERYDAY CHINESE COOKING and love

the simplicity of the recipes. The first recipe we tried, we loved.

 

It renewed my interest in stir fries and in the other book I have of hers -- the

betty crocker one -- called chinese cookbook. That one was reissued so now I

have to buy that one too. hoping the revisions are as simplified as these.

 

Here's the first recipe we tried - and no. i didn't follow the instructions

precisely.

 

recommend this to any who want to try silken tofu!

 

 

* Exported from MasterCook *

 

Stir Fried Tofu and Green Beans with Tomato and Bell Pepper

 

Recipe By :Hanneman 2001-06-18

Serving Size : 2 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 ounces lite firm silken tofu

1 cup jasmine rice -- (3/4 to 1-cup)

8 ounces green beans

2/3 cup sliced sweet onion

1/3 cup sliced green onions

1 teaspoon minced garlic -- or more to taste

1/4 cup broth

5 cherry tomatoes -- halved (1/3 to 1/2 cup)

1/3 cup chopped red bell pepper -- (to 1/2 cup)

2 tablespoons kung pao sauce -- or less to taste

2 tablespoons peanut oil

1 tablespoon oyster sauce

 

Drain the tofu. Place block on paper towels on plate. Top with towels. Press

with a one-pound weight for about 30 minutes. Cut tofu into 1 x 1 x 1/2-inch

pieces (slice once lengthwise, then grid 4x3).

 

Start the rice in the steamer. Rinse, trim and cut the green beans into 1-inch

long pieces. Cook the beans while the rice cooks. Tips: If the green beans are

high sugar, steam or blanch the for about 5 minutes or until crisp-tender and

tasty. If using Kentucky beans, cook for about 15 minutes or until tender and

tasty. Shock the beans in cold water. Drain well.

 

Meanwhile prepare the vegetables and set aside. Cut the onions. Cut the

tomatoes. Cut an equal amount of red bell pepper.

 

Combine broth with bottled kung pao sauce.

 

STIR FRY: Heat a wok or large nonstick skillet over high heat. Add oil. Add

tofu and brown lightly, turning gently for about 5 minutes total time. Remove to

a small bowl. Pat with paper towel if needed. Toss with oyster sauce, about 1

tablespoon, to coat.

 

Reheat the wok. Add 1 tbs of oil only if needed. Saute the onions until starting

to turn translucent (2 minutes). Add the green beans, tomatoes, red bell pepper

and garlic. Stir fry until the green beans taste slightly caramelized (2 to 4

minutes). Add the diluted kung pao sauce. Add the tofu. Stir fry, tossing

gently, until the tofu is heated. Serve at once on jasmine rice.

 

Description:

" served with rice "

Source:

" See Stir-fried green beans with tomato and tofu in EVERYDAY CHINESE COOKING

by Leeann and Katie Chin "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 553 Calories; 17g Fat (27.3% calories

from fat); 20g Protein; 82g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

253mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 2 1/2

Fat; 0 Other Carbohydrates.

 

NOTES : A wonderful vegetarian meal that's comfort food to me and easy. Even

" Smo-phewie " Bob loved it. The sauce was delicious. A nice hot and tangy blend

of oyster and kung pao sauces -- sweetened with tomatoes and red bells.

Convenient to make: we usually have these ingredients in the house. Shelf-stable

tofu; dozens of jars on the refrigerator shelf.

 

Leeann's recipe was nearly identical. We mixed the onions (white and green);

split the helping of tomatoes with red bell pepper. She didn't mention pressing

the tofu. She heated the oyster sauce in the wok with the tofu -- which was too

messy for me. I used 1 tablespoon less oil. We tested to serve two with 3/4 cup

cooked each. We wanted more. I used the double-decker steamer for the rice and

beans. Recommend this to anyone who wants to try tofu for first time.

 

 

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