Thai Green Beans and Tofu
Time for another installment of Secret Recipe Club! This month I was assigned two (2!!!) SRC blogs, so double the fun and double the cooking. To read my other entry for secret recipe club please go here for an awesome sweet potato side dish. My first assignment brought me to Sara’s Cupcake Muffin blog. Originally I planned to go for one of the many delicious desserts Sara has, but in the end I kept going back to her savory dishes. For the longest time I thought I was going to attempt her French Onion Tart, but since I’m suppose to be avoiding rich cheeses I decided to be a good girl and avoid the dairy temptation. I checked out a few more recipes before finally deciding to try her Thai Green Beans with Tofu, which wound up being the PERFECT choice. I had to make a few changes to the recipe for dietary purposed, so be sure to check out Sara’s blog for her original recipe.
1 lb tofu
4 tsp ginger, minced (divided)
1/2 tbsp rice vinegar
2 tbsp dark soy sauce
2 tbsp light soy sauce
1 lb fresh green beans, tips cut off
2 tbsp vegetable oil
4 garlic cloves, minced
3 shallots, diced
1 green pepper, diced
1 tbsp siracha
2 tbsp water (or coconut milk)
- Drain and press the tofu for at least 30minutes, I like to place the tofu on a plate wrapped in paper towels with a cutting board on top weighted down by cookbooks.
- While the tofu presses mix 2 tsp ginger, the rice vinegar, and both soy sauces. Once the tofu has finished pressing place in a tupperware and pour over the soy sauce mixture. Allow tofu to marinate for 30 minutes. Remove the tofu from the marinade and set it aside. Again press the tofu, but only for 10 minutes this time. You want to retain some of the marinade but want to remove some of the liquid so that the tofu will brown.
- Heat the vegetable oil in a large wok over medium heat. Add the garlic and remaining ginger and cook for 3minutes, or until the ginger starts to brown. Stir constantly to prevent burning. Add the tofu and cook for 6 minutes on each side,
- Once the tofu has started to turn golden on each side, add the green beans, shallots and green pepper along with the remaining tofu marinade. Turn heat to low and cover. Cook for 10-15 minutes, the green beans should start to wrinkle while the tofu should continue to brown. Add the siracha sauce and water, then cover and cook a final 5 minutes. Serve over coconut rice!
I plan on trying this recipe again with the red curry paste that Sara used, but that will have to wait until my husband is out for the evening since I could not find a peanut free version. I debated adding a yellow curry paste instead, but decided to just skip that step since I wasn’t sure what yellow curry would do to the profile. These green beans reminded both of us of our favorite take out place, except much crispier which is a huge bonus. I have a feeling these green beans are going to make frequent appearances on our menu, since they could easily be adapted to go with soba noodles or pad thai.
Would also like to take this time to wish Sara a happy birthday, though I’m not sure if I’m early or late.