Green Beans and Tofu in Crunchy Thai Peanut Sauce

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our review in in the " directions " section.

 

 

 

* Exported from MasterCook *

 

Green Beans and Tofu in Crunchy Thai Peanut Sauce

 

Recipe By :Mollie Katzen's Vegetable Heaven

Serving Size : 2 Preparation Time :0:00

Categories : Memorable Meals Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

3/4 cup peanuts (unsalted or lightly salted) -- divided

1 teaspoon peanut OR vegetable oil -- may triple

1 tablespoon minced fresh ginger

1/2 tablespoon minced garlic

1/4 teaspoon grated lemon zest

1/2 pound firm tofu -- cut into small cubes

salt

1/2 tablespoon fresh lemon juice

1/2 pound fresh green beans; trimmed -- cut 1.5-inch pieces

bok choy (optional) -- see review

1 pinch red pepper flakes -- or to taste

rice or noodles -- to serve

soy sauce -- to serve

 

Place peanuts in a blender, and grind briefly until they form a coarse meal.

Set aside.

 

Heat a medium-sized heavy skillet. Add half the oil and all the ginger and

garlic. Saute for a few minutes over medium heat, then add 1/2 cup crushed

peanuts and all the lemon zest. Cook over medium-low heat for 10 to 15 minutes,

stirring often, until the peanuts are lightly toasted. Remove from heat and set

aside.

 

As the peanut mixture is cooking (watch over it!), heat a large wok or deep

skillet. Drizzle in a little oil. When it is very hot, add the (boiled and

drained) tofu cubes and pinch salt. Cook over high heat for 10 minutes,

stirring occasionally. Sprinkle with lemon juice, reduce the heat, and cook for

a few minutes longer. Transfer the tofu to the pan containing the peanut

mixture, and set aside.

 

Scrape out the wok or skillet if necessary, and return it to the heat. Let it

get very hot, then add the remaining scant tablespoon of oil. When the oil is

hot, add the green beans. (The pan should sizzle when the beans hit.) Stir-fry

over high heat for about 5 minutes, then sprinkle with salt and some red pepper

flakes.

 

Stir-fry for just a few minutes longer, or until the beans are divinely

tender-crisp (mostly crisp, but just tender enough). Add the peanut-tofu

mixture and toss everything together. Serve right away, over rice or noodles.

Garnish with remaining peanuts.

 

REVIEW - We boiled the tofu for firmness. The original recipe used all the

peanuts in the sauce. We reserved some and loved the added texture. We combined

bok choy and green beans: about 6 ounces each; so we had more vegetable volume

than mentioned. We also used less oil than Mollie would. Loved the citrus and

ginger. The flavor was lighter than expected. When we added a splash of soy

sauce, this spring dish turned to autumn. Musky. Very good. A bit of work and

cleanup but worth the effort. kitpath 2001-08-15

 

Description:

" Prepare yourself for a virtual explosion of flavor and texture "

 

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Per Serving (excluding unknown items): 434 Calories; 35g Fat (66.6% calories

from fat); 22g Protein; 17g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

13mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 5

1/2 Fat.

 

NOTES : The tofu cubes will be even firmer if you boil them for about 10 minutes

ahead of time. Drain well.

 

Nutr. Assoc. : 4408 1563 630 0 0 0 0 0 0 2130706543 0 0 0

 

 

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