Stir-Fried Beans With Tofu and Chiles

Name: Stir-Fried Beans With Tofu and Chiles
Total time: 7 min
Yield: 4 servings
Cuisine: chinese
Ingredients: One 14-ounce box firm tofu, drained and cut in 1/4-inch thick, 2-inch by 3/4-inch dominoes; 1 to 2 tablespoons soy sauce (to taste); 1 tablespoon Chinese cooking sherry (Shaoxing rice wine) or dry sherry; 1/2 cup vegetable stock, chicken stock, or water; 1/4 to 1/2 teaspoon salt, to taste; 1/4 to 1/2 teaspoon sugar, to taste; 1 teaspoon cornstarch or arrowroot dissolved in 2 tablespoons vegetable stock, chicken stock, or water; 2 tablespoons peanut, canola, sunflower, or grape seed oil; 1 tablespoon minced garlic; 1 tablespoon minced ginger; 1 or 2 Thai or serrano chiles, minced (to taste); 1 pound green beans, or 1/2 pound each yellow and green beans, stem ends trimmed; 1 bunch scallions, white and green parts separated; 1/2 cup chopped cilantro

By Martha Rose Shulman

Total Time: 7 to 8 minutes
Rating: 5(411)
Comments: Read comments

This crunchy, colorful stir-fry has an added kick from serrano chiles. I can’t resist buying an array of beans when they’re at summer farmers’ markets. I love to mix yellow and green beans in this crunchy, colorful stir-fry, but don’t hesitate to make it if all you can find is green. For added kick and color I threw in some serrano chiles from my garden that had ripened to bright red. Thai chiles will work too.

Featured in: Stir-Fries With a Touch of Thai

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Ingredients

Yield:4 servings

One 14-ounce box firm tofu, drained and cut in ¼-inch thick, 2-inch by ¾-inch dominoes
1 to 2tablespoons soy sauce (to taste)
1tablespoon Chinese cooking sherry (Shaoxing rice wine) or dry sherry
½cup vegetable stock, chicken stock, or water
¼ to ½teaspoon salt, to taste
¼ to ½teaspoon sugar, to taste
1teaspoon cornstarch or arrowroot dissolved in 2 tablespoons vegetable stock, chicken stock, or water
2tablespoons peanut, canola, sunflower, or grape seed oil
1tablespoon minced garlic
1tablespoon minced ginger
1 or 2Thai or serrano chiles, minced (to taste)
1pound green beans, or ½ pound each yellow and green beans, stem ends trimmed
1bunch scallions, white and green parts separated
½cup chopped cilantro

Ingredient Substitution Guide

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Preparation

Step 1
Drain and dry tofu slices on paper towels. In a small bowl or measuring cup combine soy sauce, rice wine or sherry, and stock or water. Combine salt and sugar in another small bowl and cornstarch slurry in another. Have all ingredients within arm’s length of your pan.
Step 2
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add 1 tablespoon of the oil to the wok or pan and swirl the pan so that the oil coats the sides, then add tofu and stir-fry until lightly colored, 1 to 2 minutes. Remove to a plate.
Step 3
Swirl in remaining oil, add garlic, ginger and chiles and stir-fry for no more than 10 seconds. Add beans and white parts of the scallions, and stir-fry for 2 minutes. Add salt and sugar, toss together and add soy sauce mixture. Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender. Return tofu to the wok along with scallion greens, cilantro and cornstarch slurry. Stir together just until lightly glazed, and remove from heat. Serve with hot grains or noodles.

Tip

Advance preparation: You can prepare all ingredients hours in advance. Keep in the refrigerator until 15 to 30 minutes before you cook.

Ratings

5 out of 5

411 user ratings

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Comments

RDC7 years ago

I have never seen a recipe like this before, but for many years I have cooked almost the same dish for breakfast or lunch several times a week. I use hard tofu, seasoned with turmeric and cumin, and an assortment of chiles (all colors) in a hot, cast iron skillet with plenty of ventilation. After removing from heat, splash on a good Balsamic. Light, clean, and fast.

VLR6 years ago

I think blanching the beans ahead would help, unless you have really fabulous green beans to work with. Mine were from the farmers market but still too tough/crunchy with this method for my taste.

Thomas Sherman7 years ago

I made a kid friendly (ages 4 and 7) version of this recipe, simply omitting the chiles, and it was surprisingly successful. Served it brown rice. The leftovers were especially tasty.

Anne Kotch2 years ago

This recipe was a revelation. I've tried countless combinations of umami rich ingredients and fussy preps to make tofu "interesting." I cooked this ONLY because I had some green beans to use up and was bone tired. It was so simple - and perfect. I couldn't believe that such an unfussy recipe could be so delicious. I've spent my life trying to jazz up tofu and here is simply fried. The sauce is so basic - i even used water, not broth. And it was so fast. What makes it so wonderful? It's magic!

QC2 years ago

Pretty good and would make again. Used frozen tofu thawed in boiling water and drained on kitchen towel (need to find that link!); love that texture. Spiced the tofu before frying. Ginger & garlic lost, will do one and a half again next time. Might try deglazing pan at end with rice wine or vinegar? Can see this being great base for endless vegetable combos.

Kat Henry3 years ago

Delicious as is but also tossing in some mushrooms is not remotely a bad idea. ;) I added them just 30 sec before the beans.

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