Vegan recipe #6: Green Beans and Tofu in crunchy Thai Peanut Sauce

[Guest guest]

Green Beans and Tofu in crunchy Thai Peanut Sauce

 

1 1/2 c peanuts (unsalted or lightly salted)

2 1/2 tbsp peanut or vegetable oil

2 tbsp minced fresh ginger

1 tbsp minced garlic

1/2 tsp grated lemon zest

1 pound firm tofu, cut into small cubes

1 tsp salt

1 tbsp fresh lemon juice

1 pound fresh green beans, cut into 1 1/2 inch pieces

red pepper flakes to taste

 

Place the peanuts in a blender, and grind briefly until they form a

coarse meal. Set aside.

 

Heat a medium-sized heavy skillet. Add 1 tbsp of the oil and the

ginger and garlic. Saute for a few minutes over medium heat, then add

the crushed peanuts and the lemon zest. Cook over medium heat for 10

to 15 minutes, stirring often, until the peanuts are lightly toasted.

Remove from the heat and set aside.

 

As the peanut mixture is cooking, heat a large wok or deep skillet.

Drizzle in a little oil. When it is very hot, add the tofu cubes and

1/2 tsp salt. Cook over high heat for 10 to 15 minutes, stirring

occasionally. Sprinkle with lemon juice, reduce the heat, and cook for

a few minutes longer. Transfer the tofu to the pan containing the

peanut mixture, and set aside.

 

Scrape out the wok or skillet if necessary, and return it to the heat.

Let it get very hot, then add the remaining scant tablespoon of oil.

When the oil is hot, add the green beans. (The pan should sizzle when

the beans hit.) Stir-fry over high heat for about 5 minutes, then

sprinkle with the remaining 1/2 tsp salt and some red pepper flakes.

 

Stir-fry for just a few minutes longer, or until the beans are

divinely tender-crisp (mostly crisp, but just tender enough). Add the

peanut tofu mixture and toss everything together. Serve right away,

over rice.

Yield: 4 to 6 servings (maybe fewer- this is hard to stop eating!)

Preparation time: 20 to 30 minutes (10 minutes of work)

 

" Mollie Katzen's Vegetable Heaven " by Mollie Katzen

 

Notes:

I use less oil, and leave the pepper flakes for the table! :-) If you

serve it over rice, start it before you start the recipe so it'll be

ready at the same time... I start it before I even gather the stuff

and start chopping, as I use brown rice which takes a little longer.

[Guest guest]

I grew up on Thai food. I f you want a substitute for Thai peanut sauce, this

one is so good and there is no difference: Use the Taste of Thai peanut sauce.

make according to directions and add a couple TBSP of peanut butter. So much

easier and just as tasty as going through all of the peanut trouble, LOL.

Blessings,

Chanda

-

Amy

Saturday, April 30, 2005 12:45 PM

Vegan recipe #6: Green Beans and Tofu in crunchy

Thai Peanut Sauce

 

 

Green Beans and Tofu in crunchy Thai Peanut Sauce

 

1 1/2 c peanuts (unsalted or lightly salted)

2 1/2 tbsp peanut or vegetable oil

2 tbsp minced fresh ginger

1 tbsp minced garlic

1/2 tsp grated lemon zest

1 pound firm tofu, cut into small cubes

1 tsp salt

1 tbsp fresh lemon juice

1 pound fresh green beans, cut into 1 1/2 inch pieces

red pepper flakes to taste

 

Place the peanuts in a blender, and grind briefly until they form a

coarse meal. Set aside.

 

Heat a medium-sized heavy skillet. Add 1 tbsp of the oil and the

ginger and garlic. Saute for a few minutes over medium heat, then add

the crushed peanuts and the lemon zest. Cook over medium heat for 10

to 15 minutes, stirring often, until the peanuts are lightly toasted.

Remove from the heat and set aside.

 

As the peanut mixture is cooking, heat a large wok or deep skillet.

Drizzle in a little oil. When it is very hot, add the tofu cubes and

1/2 tsp salt. Cook over high heat for 10 to 15 minutes, stirring

occasionally. Sprinkle with lemon juice, reduce the heat, and cook for

a few minutes longer. Transfer the tofu to the pan containing the

peanut mixture, and set aside.

 

Scrape out the wok or skillet if necessary, and return it to the heat.

Let it get very hot, then add the remaining scant tablespoon of oil.

When the oil is hot, add the green beans. (The pan should sizzle when

the beans hit.) Stir-fry over high heat for about 5 minutes, then

sprinkle with the remaining 1/2 tsp salt and some red pepper flakes.

 

Stir-fry for just a few minutes longer, or until the beans are

divinely tender-crisp (mostly crisp, but just tender enough). Add the

peanut tofu mixture and toss everything together. Serve right away,

over rice.

Yield: 4 to 6 servings (maybe fewer- this is hard to stop eating!)

Preparation time: 20 to 30 minutes (10 minutes of work)

 

" Mollie Katzen's Vegetable Heaven " by Mollie Katzen

 

Notes:

I use less oil, and leave the pepper flakes for the table! :-) If you

serve it over rice, start it before you start the recipe so it'll be

ready at the same time... I start it before I even gather the stuff

and start chopping, as I use brown rice which takes a little longer.

 

 

 

 

 

 

 

 

[Guest guest]

> I grew up on Thai food. I f you want a substitute for Thai peanut

> sauce, this one is so good and there is no difference: Use the Taste

> of Thai peanut sauce. make according to directions and add a couple

> TBSP of peanut butter. So much easier and just as tasty as going

> through all of the peanut trouble, LOL.

 

 

Cool, Chanda, thanks for the time-saving tip! :-)

[Guest guest]

eeek, just realized how that looked. Didn't mean to barge in on your recipe,

LOL, so sorry about that. It's just that if people are like me they normally

don't trust the packaged stuff to be anywhere near the real deal. so many people

may not even try it, so I wanted all to know.... Sorry for barging <hugz>

Maria/Chanda

-

Amy

Saturday, April 30, 2005 1:04 PM

Re: Vegan recipe #6: Green Beans and Tofu in

crunchy Thai Peanut Sauce

 

 

> I grew up on Thai food. I f you want a substitute for Thai peanut

> sauce, this one is so good and there is no difference: Use the Taste

> of Thai peanut sauce. make according to directions and add a couple

> TBSP of peanut butter. So much easier and just as tasty as going

> through all of the peanut trouble, LOL.

 

 

Cool, Chanda, thanks for the time-saving tip! :-)

 

 

 

 

 

 

 

 

[Guest guest]

> eeek, just realized how that looked. Didn't mean to barge in on your

> recipe, LOL, so sorry about that. It's just that if people are like me

> they normally don't trust the packaged stuff to be anywhere near the

> real deal. so many people may not even try it, so I wanted all to

> know.... Sorry for barging <hugz>

 

 

Didn't look like barging to me! I like getting the benefit of others'

knowledge... I meant it when I said thanks! :-)

[Guest guest]

oh I know ya did, but then when I reread it it was like, yeah yeah that's a nice

recipe but here is how to do it better, LOL.

I know ur to nice to take it that way though )

Blessings,

Chanda

-

Amy

Saturday, April 30, 2005 9:56 PM

Re: Vegan recipe #6: Green Beans and Tofu in

crunchy Thai Peanut Sauce

 

 

> eeek, just realized how that looked. Didn't mean to barge in on your

> recipe, LOL, so sorry about that. It's just that if people are like me

> they normally don't trust the packaged stuff to be anywhere near the

> real deal. so many people may not even try it, so I wanted all to

> know.... Sorry for barging <hugz>

 

 

Didn't look like barging to me! I like getting the benefit of others'

knowledge... I meant it when I said thanks! :-)