Spicy Green Beans and Tofu

This is another recipe that has been waiting for my laziness to dissipate, but I thought this one was particularly delicious. I really like green beans when they are only just cooked, but still have a little of that crisp snap.

If you don't have one, I highly recommend getting a wok. I have one that works on any burners and it is great. Stir-frying is my go to dinner option and having a wok makes that so much easier.

Spicy Green Beans and Tofu

1 1/2 pounds washed string green beans, tops and tails removed
1 pound extra firm tofu
4 tbsps soy sauce, divided
3 tbsps sesame oil, divided
2 tbsps mirin
2 tsps chopped ginger
3 minced garlic cloves
2 tbsps sriracha "Rooster" hot garlic sauce
2 onions, sliced into long thin half moons
2 tbsps lemon juice
1. Press the tofu on top of paper towels under a modest weight to press the water out of it, about 15 minutes. Put paper towels between the weight and the top of the tofu so water can be absorbed through top as well as out the bottom of the block. Cut the pressed tofu into 1/2" cubes and place them in a tupperware-type container.
2. Add 2 tablespoons of soy, the mirin, 2 tablespoons sesame oil, the garlic cloves, ginger, and hot sauce to the container. Close it up and shake gently until the tofu is completely covered with a well mixed marinade. Set aside and let soak for 20 minutes.
3. Put a tablespoon of oil in the bottom of a large pot or wok. Let it heat until touching the edge of an onion to the oil makes it sizzle violently. Add the tofu and onions and stir well. Fry over high heat for about five minutes, stirring frequently.
4. Add the green beans, lemon juice and soy and stir and toss well. Cover. Let cook on high for 10 minutes, checking in every few minutes and stirring the pot. If it seems dry, add a tablespoon or two of water and keep cooking it covered to steam the beans. After ten minutes take the beans and tofu mix off the heat and serve immediately.

Recipe from Too Many Chefs

Print this recipe