Manchurian Green Beans with Tofu

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Manchurian Green Beans with Tofu recipe

Garlic Ginger Noodle Stir-Fry with Crispy Tofu & Sesame Seeds

Ingredients

  • 12 oz. whole-grain spaghetti
  • 2 Tbsp. olive oil, divided (we used 3* tablespoons of extra-virgin olive oil)
  • 14 oz. extra-firm organic tofu, drained, patted dry and cut into ¾-inch cubes (we drained and then pressed our tofu to get the water out)
  • 1 yellow onion, finely chopped
  • 2 cups thinly sliced carrots
  • 2 cups sliced or quartered white mushrooms (we removed the stems and then sliced our mushrooms)
  • 2 cups trimmed and halved green beans
  • ¼ cup chopped fresh cilantro
  • 2 Tbsp. toasted sesame seeds
  • 1 lime, sliced into wedges for garnish
  • Sauce
    • 1 cup low-sodium vegetable broth, warmed
    • 3 Tbsp. raw honey or coconut sugar (we used coconut sugar)
    • 3 Tbsp. reduced-sodium soy sauce
    • 2 Tbsp. rice vinegar
    • 4 cloves garlic, minced
    • 1 tsp. peeled and minced ginger
    • 1 tsp. chile-garlic sauce (such as sambal oelek) (we used sambal oelek)
    • ½ tsp. sesame oil (we used toasted sesame oil)
    • 1/8 tsp. ground black pepper (we used fresh ground black pepper)
    • 1 Tbsp. arrowroot mixed with 2 tablespoons water (we couldn’t find arrowroot so we used an equal amount of cornstarch)

Directions

  1. Look at the box the spaghetti came in for directions on how to cook it and follow those directions.
  2. While the spaghetti is cooking, make up the sauce: Take a large bowl out and add the broth and sugar to it, whisking it until the sugar’s dissolved. Now add in the following ingredients, stirring to combine: soy sauce, vinegar, garlic, ginger, chile-garlic sauce, sesame oil and the black pepper. Leave the sauce off to the side for now.
  3. Take a large skillet and pour one tablespoon of the olive oil into it, setting the heat to medium-high. Once the oil’s hot, add half of the cubed tofu in and cook it for 5 minutes or until it’s crispy, turning the tofu frequently so all sides can get crispy. Place the crispy tofu on a paper towel-lined plate and repeat the process with the second half of the tofu*.
  4. Using the same skillet that you used for the tofu, pour the other tablespoon of oil in, keeping the heat at medium-high. Once the oil’s hot, toss in the onion and carrot slices, letting it cook for 2 minutes, stirring frequently. Add the mushrooms and green beans in, stirring frequently for 2 minutes**.
  5. Take the arrowroot mixture and stir it into the sauce to combine. Pour the sauce mixture into the skillet, letting it get heated up. Let the sauce bubble and thicken for 1 to 2 minutes (as soon as we saw it bubbling we moved onto the next part). Add the noodles and tofu into the skillet, tossing to coat in the sauce. Divide the skillet mixture among 4 plates or bowls and garnish with the cilantro, lime wedges and sesame seeds.

*By the time we were done crisping the first half of tofu up, it seemed as if the tofu had absorbed all the oil so we added another tablespoon of oil in before crisping up the second half of the tofu.

**By the 2 minute mark for the mushrooms and green beans, all the vegetables still seemed really raw so we put a lid on the skillet and cooked it for about another 6 minutes, taking the lid off just long enough to stir occasionally during that time.

This recipe is going into our favorites if no other reason than for that sauce ! The sauce is delicious but that deliciousness gets muted somewhat once it’s tossed with all the other components. The lime juice and cilantro bring more great flavor to the dish though. If you make this a day before you plan on actually eating it, the dish kind of takes on a vegetable lo mein feel by sitting in the fridge overnight which was awesome !

This recipe came from Clean Eating magazine.

We weren’t paid in any form to promote Clean Eating.

Take care everybody !

Hoisin-Glazed Tofu And Green Beans

Ingredients

  • 16 oz. refrigerated extra-firm water-packed tofu, drained
  • 3 Tbsp. water
  • 2 Tbsp. hoisin sauce (we used this recipe for hoisin sauce)
  • 1 Tbsp. soy sauce or tamari sauce (we used reduced-sodium soy sauce)
  • 1 Tbsp. grated fresh ginger
  • ¼ tsp. crushed red pepper (optional) (we used ½ tsp.)
  • 2 Tbsp. vegetable oil
  • 3 cloves garlic, thinly sliced
  • 8 oz. green beans, trimmed and halved lengthwise, and/or snow pea pods, trimmed (we used green beans)
  • Hot cooked rice or rice noodles (we used brown rice)
  • Lime wedges

Directions

  1. Take your tofu and cut it lengthwise into four 1-inch slices. Place the slices between double layers of paper towels, weighing the tofu down (we placed a cutting board over the tofu and then placed enough books on it to press the tofu down) for 10 minutes*. Once the tofu is pressed, cut the slices into 1-inch cubes.
  2. While the tofu is being pressed, take a small mixing bowl out and add the following ingredients to it, stirring to combine: water, hoisin sauce, soy sauce, ginger and crushed red pepper.
  3. Take a 12-inch skillet and pour one tablespoon of the oil in, setting the heat to medium-high. Once the oil’s hot, add the tofu into the skillet in a single layer and leave it to cook (no stirring) for 4 to 5 minutes or until it starts to brown (we cooked ours for 4 minutes). Flip the tofu and let it cook without moving for another 4 to 5 minutes or until the tofu looks browned on all sides (it took less than 4 minutes for the other side to get browned). Take the tofu out of the skillet and place it on a plate for the time being.
  4. Pour the remaining oil into the skillet, tossing the garlic into the skillet once the oil’s hot. Stir the garlic around constantly for 30 seconds, adding the green beans in afterwards. Stir the mixture occasionally** for 4 minutes or until the green beans are nearly tender (4 minutes did the job for us). Add the tofu back into the skillet, pouring the sauce in afterwards. Bring the sauce to a boil, stirring so the tofu and green beans get coated in the sauce. Serve immediately with the rice and lime wedges.

*We didn’t measure how long it took to get all the water pressed out of the tofu and we changed out the paper towels when they’d get too wet.

**We didn’t want the garlic to burn so we stirred the green bean and garlic mixture constantly.

Serves 4

We thought this dish tasted good straight from the skillet but it tasted even better once we squeezed some lime juice over it. We think the dish could be improved by doubling the sauce though. It’s just our preference, but we think the green beans would’ve been even better if they’d been halved across rather than lengthwise. Even though there’s a few little tweaks we’d make to this, this is something we’re definitely going to enjoy having again !

We got this recipe from Better Homes & Gardens.

We weren’t paid in any form to promote Better Homes & Gardens.

Take care everybody !

Steamed Green Beans With Lemon-Mint Dressing

Ingredients

  • 1 pound green beans, trimmed
  • 2 tablespoons finely chopped fresh mint leaves
  • 1 tablespoon minced shallots
  • 2 tablespoons fresh lemon juice
  • 1 ½ tablespoons extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Directions

  1. Steam the green beans for 4 minutes or until they get crisp-tender, draining them afterwards.
  2. While the green beans are steaming, take a large mixing bowl out and whisk together the mint and remaining ingredients. Once the green beans are done steaming, add them to the bowl and toss them so they get coated in the dressing.

This is a delicious veggie side dish ! The green beans had a nice bite to them and the dressing was nice and bright tasting. You do taste the mint in this but it’s not overwhelming, it’s just a nice background flavor to the lemon juice in the dressing. This is supposed to serve 4 but it’s delicious enough that mommy and me finished it off all by ourselves !

This recipe came from Cooking Light.

We weren’t paid in any form to promote Cooking Light.

Take care everybody !

Lemony Green Beans

Ingredients

  • ¼ Tbsp. chicken broth (we used 1 tsp. of reduced-sodium chicken broth)
  • 2 Tbsp. olive oil (we used extra-virgin olive oil)
  • 1 ½ lbs. fresh green beans, trimmed
  • ¾ tsp. lemon-pepper seasoning (we used Mrs. Dash brand)
  • Lemon wedges (forgot to use them)

Directions

  1. Take a large skillet out and pour the broth and oil in, setting the heat to medium-high. Once hot, add the green beans in and cook until they become crisp-tender. Sprinkle on the lemon-pepper seasoning and serve with lemon wedges.

This is such an easy dish to make ! The food lives up to the recipe’s name, you can really taste the lemon in this and it’s nice that there’s still some texture to this.

Recipe source unknown.

We weren’t paid in any form to promote Mrs. Dash.

Take care everybody !

Lemon Garlic Green Beans

Ingredients

  • 2 garlic cloves, minced
  • 2 tsp. olive oil (we used extra-virgin olive oil)
  • 1 lb. fresh green beans, trimmed and broken into pieces (we cut it into bite-size pieces, roughly 1 ½-inch pieces)
  • 1 Tbsp. lemon juice (we used 1 Tbsp. plus more to taste)
  • 1 Tbsp. lemon zest
  • ¼ tsp. ground pepper (we used freshly ground black pepper)
  • 1/8 tsp. salt (we used at least ¼ tsp. Kosher salt)

Directions

  1. Take a large skillet out and pour the oil in, setting the heat to medium. Once the oil’s hot, add in the garlic, stirring constantly for 30 seconds.
  2. Add the green beans into the skillet. Cook and stir frequently for 10 to 13 minutes or until they reach your desired level of tender-crispiness.
  3. Stir in the lemon juice, lemon zest, pepper and salt and enjoy !

We weren’t satisfied with how much lemon flavor was coming through in the dish so we decided to add more lemon juice until we were happy with the flavor. 1/8 teaspoon of salt just didn’t seem like it was going to be enough to us so we started off with ¼ teaspoon and still added a little more to help bring out the flavors in the dish. The garlic didn’t taste burnt but it was dark enough looking by the end of cooking that we’re going to try adding it in later on during the cooking process next time we make this.

Recipe source unknown.

Take care everybody !