Best 3 Green Beans And Tofu Skins With Rice Sticks Recipes
Embark on a delightful journey of flavors with our exceptional recipe for green beans and tofu skins with rice sticks. This delectable dish combines the vibrant green of fresh green beans, the savory and chewy texture of tofu skins, and the satisfying chewiness of rice sticks. A symphony of textures and flavors, this dish is sure to tantalize your taste buds and leave you craving more.
Here are our top 3 tried and tested recipes!
GREEN BEANS AND TOFU SKINS WITH RICE STICKS
This light-on-the-noodles, heavy-on-the-vegetables dish comes together in under a half hour. Lots of fresh ginger and dried Thai chiles provide plenty of liveliness, a perfect counterpoint to the warm earthiness of the dark sesame oil. Never heard of tofu skins? They are the sheets that form on the surface of warmed soy milk, and you can find them in Asian specialty markets. They're tender and egg-y, and like tofu, absorb the flavors of the dish they're in.
Provided by Mark Bittman
Categories pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put rice noodles in a large bowl and cover with boiling water. If you are using dried tofu, put in a large bowl and cover with warm water. Soak skins until pliable, about 10 minutes, then drain well and cut into long, wide ribbons. (If using fresh, simply cut them.)
- Put peanut oil and half the sesame oil in a deep skillet or wok and turn heat to medium-high. Add ginger and a couple of chiles if you like, and sprinkle with salt and pepper. Cook, stirring frequently, until ginger is soft, just a minute. Add beans and 1/4 cup water and cook, stirring frequently, until softened a bit but still crisp, 3 to 5 minutes.
- Add tofu skins and another spoonful or two of water. Cook, stirring frequently, until skins are heated through and beans are done, a couple of minutes. Drain noodles, toss them in, and continue to cook, until noodles are heated through and mixed well with remaining ingredients; add a little more water if necessary to keep mixture moist. Drizzle with soy sauce and remaining sesame oil, taste and adjust seasoning, and serve.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 16 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 501 milligrams, Sugar 0 grams, TransFat 0 grams
GREEN BEANS WITH TOFU AND TAHINI DRESSING
In Japan this is known as "shira-ae" and is made with ground roasted white sesame seeds. I have subbed tahini for that! Super delicious, amazing umami, and sooo good for you!
Provided by Diana71
Categories Side Dish Vegetables Green Beans
Time 20m
Yield 3
Number Of Ingredients 7
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 5 to 7 minutes. Drain, allow to cool slightly, and slice on the diagonal. Transfer to a bowl.
- Mash tofu with a fork as much as possible. Mix in tahini and miso paste. Season with soy sauce, sugar, and salt. Blend with an immersion blender until it is the consistency of yogurt.
- Pour dressing over green beans and mix to combine.
Nutrition Facts : Calories 94 calories, Carbohydrate 11.2 g, Fat 4.2 g, Fiber 4.4 g, Protein 5.5 g, SaturatedFat 0.6 g, Sodium 313 mg, Sugar 2.8 g
GREEN BEANS AND TOFU SKINS WITH RICE STICKS
Steps:
- 1. Put rice noodles in a large bowl and cover with boiling water. If you are using dried tofu, put in a large bowl and cover with warm water. Soak skins until pliable, about 10 minutes, then drain well and cut into long, wide ribbons. (If using fresh, simply cut them.) 2. Put peanut oil and half the sesame oil in a deep skillet or wok and turn heat to medium-high. Add ginger and a couple of chilies if you like, and sprinkle with salt and pepper. Cook, stirring frequently, until ginger is soft, just a minute. Add beans and 1/4 cup water and cook, stirring frequently, until softened a bit but still crisp, 3 to 5 minutes. 3. Add tofu skins and another spoonful or two of water. Cook, stirring frequently, until skins are heated through and beans are done, a couple of minutes. Drain noodles, toss them in, and continue to cook, until noodles are heated through and mixed well with remaining ingredients; add a little more water if necessary to keep mixture moist. Drizzle with soy sauce and remaining sesame oil, taste and adjust seasoning, and serve.
Tips:
- Soak the rice sticks in warm water for at least 20 minutes before cooking. This will help them to soften and become more pliable.
- Use a large skillet or wok to cook the dish. This will give you plenty of room to stir-fry the ingredients and prevent them from sticking.
- Cook the tofu skins over high heat until they are crispy. This will give them a delicious texture and flavor.
- Add the vegetables to the skillet and stir-fry until they are tender-crisp. This will help them to retain their nutrients and flavor.
- Season the dish with soy sauce, oyster sauce, and black pepper to taste. You can also add other seasonings, such as garlic powder, ginger powder, or red pepper flakes, to taste.
- Serve the dish immediately over rice or noodles. This will help to keep the dish warm and flavorful.
Conclusion:
Green beans and tofu skins with rice sticks is a delicious and healthy dish that is perfect for a quick and easy meal. The combination of green beans, tofu skins, and rice sticks provides a variety of textures and flavors that will appeal to everyone. This dish is also a good source of protein, fiber, and vitamins. So next time you are looking for a tasty and nutritious meal, give green beans and tofu skins with rice sticks a try.
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