We have embraced our empty nest status and continue to focus on creating a less hurried lifestyle (still a struggle) and rising to the challenges of cooking for two.
Until recently, I was not sure what I felt about tofu. Tofu is essentially mashed soybean curd. Does that sound appetizing to me? No, it does not. A great substitute for meat? I think not! There is no comparison to the texture or flavor of meat. So what is it about tofu that finally made me think seriously about it as a real food ingredient? Well, you have to look at tofu, as just that, tofu.
Tofu is a healthy ingredient loaded with calcium, iron and other micro-nutrients. A good addition to healthy eating and it is a good source of protein. More importantly, tofu can be marinated to add any flavor, and that is a plus.
This quickly prepared weeknight meal was pretty good and it improved tofu’s standing with me. The extra spice provided by the Szechuan sauce made this recipe worthy of being a keeper.
Szechuan and Green Bean and Tofu Stir Fry
Recipe from Eating Well
1 teaspoon, plus 2 tablespoons cornstarch, divided
1 14-ounce package extra-firm tofu, drained
2 tablespoons canola oil, divided
4 cups green beans, trimmed and cut in half
4 cloves garlic, minced
2 teaspoons minced fresh ginger
1/2 teaspoon crushed red pepper
1/2 cup water, divided
1/4 cup reduced sodium soy sauce
1 tablespoon tomato paste
2 teaspoons balsamic vinegar
2 teaspoons sugar
Whisk 1/4 cup of water, soy sauce, tomato paste, vinegar, sugar, crushed red pepper and 1 teaspoon cornstarch in a small bowl. Set aside. Cut tofu into 1/2-3/4-inch cubes and pat dry. Toss the tofu in a bowl with the remaining 2 tablespoons corn starch to coat.
Heat one tablespoon of oil in a wok or large skillet over medium-high heat. Add the tofu and spread across the surface of the pan. Let cook undisturbed for 2 minutes. Gently turn and stir. Continue cooking and occasionally stirring, until light brown and crispy, 2 to 3 minutes more. Transfer to a plate.
Reduce heat to medium. Add remaining 1 tablespoon oil to the pan. Add green beans, garlic, and ginger; cook stirring constantly for 1 minute. Add the remaining 1/4 cup water, cover, and cook until the beans are crisp tender, 2 to 4 minutes. Stir the reserved soy sauce mixture and pour it over the green beans. Cook, stirring until thickened, about 1 minute. Add the tofu and cook, stirring until heated through about 1 minute more.