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Рецепт Stir Fried Tofu And Green Beans With Tomato And Bell Pepper

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0 голосов | 1575 визитов
Порций: 2

Ингредиенты

Cost per serving $2.37 view details

Инструкции

  1. Drain the tofu. Place block on paper towels on plate. Top with towels. Press with a one-lb. weight for about 30 min. Cut tofu into 1 x 1 x 1/2-inch pcs (slice once lengthwise, then grid 4x3).
  2. Start the rice in the steamer. Rinse, trim and cut the green beans into 1-inch long pcs. Cook the beans while the rice cooks. Tips: If the green beans are high sugar, steam or possibly blanch them for about 5 min or possibly till crisp-tender and tasty. If using Kentucky beans, cook for about 15 min or possibly till tender and tasty. Shock the beans in cool water. Drain well.
  3. Meanwhile prepare the vegetables and set aside. Cut the onions. Cut the tomatoes. Cut an equal amount of red bell pepper.
  4. Combine broth with bottled kung pao sauce.
  5. STIR FRY: Heat a wok or possibly large nonstick skillet over high heat. Add in oil. Add in tofu and brown lightly, turning gently for about 5 min total time. Remove to a small bowl. Pat with paper towel if needed. Toss with oyster sauce, about 1 Tbsp., to coat.
  6. Reheat the wok. Add in 1 tbs of oil only if needed. Saute/fry the onions till starting to turn translucent/soft (2 min). Add in the green beans, tomatoes, red bell pepper and garlic. Stir fry till the green beans taste slightly caramelized (2 to 4 min). Add in the diluted kung pao sauce. Add in the tofu. Stir fry, tossing gently, till the tofu is heated. Serve at once on jasmine rice.
  7. Description: "served with rice"
  8. NOTES : A wonderful vegetarian meal which's comfort food to me and easy. Even "Smo-phewie" Bob loved it. The sauce was delicious. A nice warm and tangy blend of oyster and kung pao sauces - sweetened with tomatoes and red bells. Convenient to make: we usually have these ingredients in the house. Shelf-stable tofu; dozens of jars on the refrigerator shelf.
  9. Leeann's recipe was nearly identical. We mixed the onions (white and green); split the helping of tomatoes with red bell pepper. She didn't mention pressing the tofu. She heated the oyster sauce in the wok with the tofu - that was too messy for me. I used 1 Tbsp. less oil. We tested to serve two with 3/4 c. cooked each. We wanted more. I used the double-decker steamer for the rice and beans. Recommend this to anyone who wants to try tofu for first time.

Nutrition Facts

Amount Per Serving %DV
Serving Size 571g
Recipe makes 2 servings
Calories 710  
Calories from Fat 144 20%
Total Fat 16.34g 20%
Saturated Fat 2.78g 11%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 506mg 21%
Potassium 958mg 27%
Total Carbs 114.05g 30%
Dietary Fiber 14.2g 47%
Sugars 7.04g 5%
Protein 26.67g 43%
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