Best Manchurian Green Beans With Tofu Recipes

Szechuan Green Beans and Tofu (Gluten-Free, Vegan) image

Provided by InnerHarmonyNutriti

Categories Vegetable

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 11

7 1/2 ounces tofu (I used organic sprouted tofu)
12 ounces green beans, trimmed
2 tablespoons tamari soy sauce
1 tablespoon sake or 1 tablespoon water
1 -2 teaspoon hot chili paste
2 teaspoons raw sugar
1 tablespoon sesame oil
1 garlic clove, minced
1 tablespoon ginger, minced
salt
pepper

Steps:

A few hours before cooking, place a tofu block in a bowl and put a weight on top of it to squeeze out water as much as possible.
Cook green beans in salted boiling water for about 3 minutes.
Transfer beans to a colander and run cold water. Cut them in half.
Dice tofu into 1/2 inch cubes.
In a small bowl, mix tamari soy sauce, sake or 1 Tbsp water, chili paste, and sugar to make a sauce. Set aside.
In a sauté pan, heat sesame oil and sauté garlic and ginger for a minute.
Add beans and tofu and sauté until heated.
Add the sauce and sauté until the sauce is bubbly.
Season with salt and pepper.
Infuse love and serve!

Manchurian Green Beans with Tofu image

Provided by Darshana Thacker

Number Of Ingredients 12

For the green beans:
1/2 (12- to 16-ounce) package extra-firm tofu
1 1/2 pounds green beans, ends trimmed, cut into 3-inch pieces
2 scallions, thinly sliced (white and green parts; about 1/2 cup)
2 tablespoons finely chopped fresh cilantro
For the sauce:
2 medium garlic cloves, minced (about 1 teaspoon)
1 (2-inch) piece finely chopped, peeled fresh ginger (about 3 tablespoons)
2 árbol chiles (or other small dried red chiles, such as Thai or Indian red chiles)
1/4 cup low-sodium tamari (or low-sodium soy sauce)
2 tablespoons fresh lemon juice
2 tablespoons arrowroot powder

Steps:

Drain the tofu and press it between your hands to remove excess liquid. Cut the tofu into 1-inch cubes. Place the cubes in a large nonstick sauté pan over medium heat and cook for about 5 minutes, until golden and crispy on all sides.
Meanwhile, to make the sauce, in a separate, large nonstick sauté pan, combine the garlic, ginger, and chiles and toast over medium heat for about 2 minutes, until they are aromatic, stirring constantly so they dont burn. Add the green beans and 3/4 cup water. Increase the heat to high and bring to a boil. Reduce the heat to medium and simmer for 5 to 7 minutes, until the beans are cooked but still crunchy. (Cook them for about 3 minutes if you like your vegetables al dente.)
Combine the soy sauce, lemon juice, arrowroot, and 1/4 cup water to make a slurry and whisk with a fork until no lumps remain. Pour the slurry into the sauté pan and cook, stirring constantly, until the sauce thickens, about 3 minutes. Add the tofu and cook for 5 to 7 minutes, until the sauce coats the tofu and beans. Stir in the scallions and cilantro. Serve warm.