Stir Fried Tofu And Green Beans With Tomato And Bell Pepper Recipe
Servings: 2
Ingredients
- 10 ounce lite hard silken tofu
- 1 c. jasmine rice (3/4 to 1-c.)
- 8 ounce green beans
- 2/3 c. sliced sweet onion
- 1/3 c. sliced green onions
- 1 tsp chopped garlic or possibly more to taste
- 1/4 c. broth
- 5 x cherry tomatoes halved (1/3 to 1/2 c.)
- 1/3 c. minced red bell pepper (to 1/2 c.)
- 2 Tbsp. kung pao sauce or possibly less to taste
- 2 Tbsp. peanut oil
- 1 Tbsp. oyster sauce
Directions
- Drain the tofu. Place block on paper towels on plate. Top with towels. Press with a one-lb. weight for about 30 min. Cut tofu into 1 x 1 x 1/2-inch pcs (slice once lengthwise, then grid 4x3).
- Start the rice in the steamer. Rinse, trim and cut the green beans into 1-inch long pcs. Cook the beans while the rice cooks. Tips: If the green beans are high sugar, steam or possibly blanch them for about 5 min or possibly till crisp-tender and tasty. If using Kentucky beans, cook for about 15 min or possibly till tender and tasty. Shock the beans in cool 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 possibly large nonstick skillet over high heat. Add in oil. Add in tofu and brown lightly, turning gently for about 5 min total time. Remove to a small bowl. Pat with paper towel if needed. Toss with oyster sauce, about 1 Tbsp., to coat.
- Reheat the wok. Add in 1 tbs of oil only if needed. Saute/fry the onions till starting to turn translucent/soft (2 min). Add in the green beans, tomatoes, red bell pepper and garlic. Stir fry till the green beans taste slightly caramelized (2 to 4 min). Add in the diluted kung pao sauce. Add in the tofu. Stir fry, tossing gently, till the tofu is heated. Serve at once on jasmine rice.
- Description: "served with rice"
- NOTES : A wonderful vegetarian meal which's comfort food to me and easy. Even "Smo-phewie" Bob loved it. The sauce was delicious. A nice warm 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 - that was too messy for me. I used 1 Tbsp. less oil. We tested to serve two with 3/4 c. 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 571g | |
| Recipe makes 2 servings | |
| Calories 710 | |
| Calories from Fat 144 | 20% |
| Total Fat 16.34g | 20% |
| Saturated Fat 2.78g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 506mg | 21% |
| Potassium 958mg | 27% |
| Total Carbs 114.05g | 30% |
| Dietary Fiber 14.2g | 47% |
| Sugars 7.04g | 5% |
| Protein 26.67g | 43% |
