Once I started cooking with tofu I asked the ladies on my cooking board for some recipe recommendations. My friend Mary Ellen listed this Sweet and Spicy Tofu with Green Beans as one of her favorites.
I had a few mishaps making this, mainly mistaking the oyster sauce in the fridge for hoisin sauce. No biggie, I just used the oyster sauce. Stir fries are so forgiving. I also ran out of sherry, so I used rice wine vinegar to make up the difference. I was running late getting dinner on the table and the sauce was taking forever to thicken, so I made a slurry with cornstarch and some water and mixed that in to thicken the sauce quickly. I love cornstarch in stir fries - it makes the sauce so velvety and sooth. 
I doubled the recipe so we'd have leftovers for lunch. And speaking of leftovers, I had half an avocado in the fridge from earlier in the week. I've seen a few Asian dishes with avocado so I thought I'd dice it up and throw it in with my leftovers. All I can say is WOW. I added an avocado to the ingredient list as optional but I HIGHLY recommend adding it in if you love avocado. Not only did it help temper the spice from the sriracha, the creamy texture was a great compliment to the crispy green beans and water chestnuts.
I'm really loving cooking with tofu and this dish was no exception. A delicious, spicy sauce and healthy to boot. Win-win!
Sweet and Spicy Tofu with Green Beans
As seen on Mary Ellen's Cooking Creations
1 block of extra-firm tofu, drained and pressed and cut into 1 inch pieces
1 tablespoon olive oil
1 teaspoon sesame oil
2 tablespoons hoisin (or oyster sauce)
1 1/2 tablespoons brown sugar
3 tablespoons light soy sauce
3 tablespoons dry cooking sherry (or rice wine vinegar)
2 teaspoons chili garlic paste (sriracha)
2 cloves garlic, minced
1/4 lb green beans, trimmed and cut into 1-inch pieces
1/2 small onion, sliced
1/2 can water chestnuts, sliced
1/2 cup chicken or vegetable broth
1 tablespoon cornstarch mixed with 2 tablespoons water
1/2 avocado, diced (optional)
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 garlic and onions to the wok, 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 add the cornstarch mixed with water. Let simmer to thicken.
Serve over rice or noodles topped with diced avocado, if desired.
Thứ Năm, 23 tháng 8, 2012
Sweet and Spicy Tofu with Green Beans
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