A few weeks ago I had fish on the menu for Jon which means tofu for me. I asked him to pick up a veg at the market, and he came home with string beans, something I don't normally associate with tofu. That is, until I came across this recipe... I think it's my new favorite tofu recipe. I found a recipe for Oriental Green Beans and Tofu, and changed it up a bit, calling it Sweet and Spicy Tofu with Green Beans. See the link above for the original recipe.
- 1 block of tofu, cut into 1 inch pieces
- 2 tbsp olive oil
- 1 tsp sesame oil
- 2 tbsp hoisin
- 1.5 tbsp brown sugar
- 3 tbsp soy sauce
- 3 tbsp dry cooking sherry
- 2 tsp chili garlic paste
- 2 cloves garlic, minced
- Large handful of fresh green beans, trimmed into 1-2 inch pieces
- 1/2 small onion, sliced (same length as green beans)
- 1/2 can water chestnuts, sliced (similar to the onions and green beans - I like everything cut the same way - cooks better, nicer to eat, and is pleasing to the eye)
- 1/2 c chicken or vegetable broth (I always use low-sodium broth)
- Heat olive oil and sesame oil in a large saute pan or wok
- Add tofu; cook until browned on all sides, about 12 minutes. Remove to a plate lined with paper towels.
- Add a touch more olive oil to the pan.
- Add garlic and onions, saute 1-2 minutes.
- Add water chestnuts and green beans, saute 1-2 minutes.
- Mix hoisin, brown sugar, soy sauce, sherry, chili garlic paste, and broth. Add to the pan and bring to a simmer.
- Return tofu to the pan; let cook a few minutes. Reduce heat and let simmer if you want the sauce to thicken.
- Serve over rice or noodles.
Delicious way to enjoy tofu, and to incorporate a veggie I wouldn't normally have enjoyed with tofu! A touch sweet with a nice, spicy kick - just the way I like it.