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Receta Stir Fried Tofu And Green Beans With Tomato And Bell Pepper
by Global Cookbook

Stir Fried Tofu And Green Beans With Tomato And Bell Pepper
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Ingredientes

  • 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

Direcciones

  1. 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).
  2. 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.
  3. Meanwhile prepare the vegetables and set aside. Cut the onions. Cut the tomatoes. Cut an equal amount of red bell pepper.
  4. Combine broth with bottled kung pao sauce.
  5. 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.
  6. 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.
  7. Description: "served with rice"
  8. 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.
  9. 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.