Green Beans with Fried Bean Curd
This succulent dish made of tofu cakes, french beans and a bit of dry sherry is the perfect dinner to make when in a hurry.
Yield
1 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
tofu cakes
|
* |
| 4 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
sherry
dry |
|
| ½ | pound |
french beans
|
* |
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cornstarch
|
|
| 2 | tablespoons |
stock
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
tofu cakes
|
* |
| 6E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
sherry
dry |
|
| 226.8 | g |
french beans
|
* |
| 5 | ml |
salt
|
|
| 5 | ml |
cornstarch
|
|
| 3E+1 | ml |
stock
|
|
Directions
Cut drained tofu into small cubes. Heat 2 tablespoons oil in a wok & fry tofu until it turns golden. Remove & marinate in soy sauce & sherry.
Cut beans into pieces 2 inch long. Heat rest of oil & stir fry beans for 1 minute. Sprinkle with salt. Add tofu & marinade. Dissolve cornstarch in water & stir into the rest of the ingredients. Cook gently until sauce thickens.
Serve hot over rice.
