Spicy Stir-Fry with Tofu and Green Beans

Votes: 1

How to Make - Spicy Tofu and Green Bean Stir-Fry

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 470, total fat 20 G., saturated fats 2 G., proteins 19 G., carbohydrates 54 G., fiber 6 G., cholesterol 0 mg, sodium 675 mg, sugar 9 G.

A blend of soy sauce, Sriracha sauce, fish sauce, and sugar infuses this green bean and tofu stir-fry with a bouquet of flavors and coats each bite with a delicious, sweet and tangy glaze. For a vegan option, substitute the fish sauce entirely with soy sauce. Serve the stir-fry with steamed rice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup jasmine rice
1 block (400-450 g) extra-firm tofu, patted dry
450 g green beans, ends trimmed
2 tbsp Sriracha sauce + extra for serving
4 teaspoons soy sauce
2 teaspoons of sugar
2 teaspoons fish sauce
3 tablespoons of vegetable oil
1 small red onion, thinly sliced
2 cloves garlic, finely chopped
0.5 cup torn fresh basil + small leaves for serving
1/4 cup salted roasted peanuts, coarsely chopped

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tofu, green beans, jasmine rice, Peanut, red onion, basil, fish sauce, Sriracha sauce

Cooking the dish according to the recipe:

Cook the rice according to package directions. Set aside and keep warm.
Meanwhile, cut the tofu into 24 pieces and gently press between paper towels to remove excess liquid; let sit for 5 minutes.

Place the green beans in a large microwave-safe bowl with 1 tablespoon of water. Cover and microwave until bright green, about 5 minutes. Let cool slightly, then drain. In a small bowl, combine the Sriracha sauce, soy sauce, sugar, fish sauce, and 1 tablespoon of water.
Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu, spread it out in a single layer, and cook, turning occasionally, until golden brown and lightly crisp, 8-10 minutes. Transfer to a plate.
Heat the remaining 2 tablespoons of vegetable oil in a skillet over high heat. Add the red onion and cook, stirring, for 2-3 minutes. Add the green beans and cook, stirring once or twice, until lightly charred, 3-5 minutes. Add the garlic and cook until softened, about 30 seconds. Return the tofu to the skillet, add the blended sauce, and cook, stirring, until the beans are coated, about 30 seconds more. Remove from heat and stir in the torn basil.
Divide the rice among bowls and top with the stir-fry. Sprinkle with chopped peanuts, basil, and drizzle with Sriracha sauce.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Healthy dinners / Calorie content of prepared meals / Vegetarian dishes / Main courses / Cereals, legumes / Vegetables and mushrooms / Eggs and dairy products / / Food Network - recipes / Asian cuisine

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