Spicy Green Bean & Tofu Stir Fry

September 15th, 2008

I was tempted to make Basil Green Beans with Tomatoes again, but decided I ought to try something different with my CSA green beans this week. This stir fry did not disappoint. It reminded me of Chinese take-out spicy green beans — mild heat, slightly sweet (that’s the hoisin), lots of garlic, and silky (but not greasy) sauce coating still-crisp green beans. The tofu remains neutral here, soaking up the sauce and adding protein to make this a whole meal in a pan.

Spicy Green Bean & Tofu Stir Fry
Adapted from Stir-Fried Tofu and Green Beans in Hot Sauce

1 quart green beans, trimmed and snapped in half
2 Tbsp. canola oil
4 garlic cloves, minced or crushed
14 oz. block extra firm tofu, drained & cut into 32 pieces
1 Tbsp. light soy sauce
1 Tbsp. hoisin sauce
1 tsp. fresh ground ginger (I use bottled)
1 tsp. chili oil
crushed red pepper for garnish and extra heat

In a small sauce pan, cover beans with water and bring to a boil over medium heat. Simmer for 2-3 minutes and drain thoroughly. Set aside.

In a wok or large frying pan (that’s what I use) over high heat, add canola oil; once the oil is hot add drained green beans and garlic. Keep the beans moving quickly around your pan with a spoon or spatula so they do not burn, cook for two minutes and then add tofu pieces. Allow tofu to caramelize for several minutes, taking care not to let your garlic burn.

Once tofu is golden, add remaining ingredients and continue stir-frying for a few minutes until ingredients are well-coated and no extra sauce remains in the pan.

Garnish with crushed red pepper and serve hot over rice or noodles.

Entry Filed under: CSA, Veggie Mains