Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Laquered Tofu Triangles With Green Beans and Cashews Recipe
    Lost? Site Map

    Laquered Tofu Triangles With Green Beans and Cashews

    Laquered Tofu Triangles With Green Beans and Cashews. Photo by magpie diner

    1/1 Photo of Laquered Tofu Triangles With Green Beans and Cashews

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Sharon123's Note:

    Adapted from This Can't Be Tofu: 75 Recipes to Cook Something You Never Thought You Would - and Love Every Bite, by Deborah Madison, this is easy, fast, and beguiling. Serve with rice or a baked sweet potato.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Drain the tofu. Cut it crosswise into slabs about 1/2 inch wide. Cut each slab in half lengthwise, then cut into triangles. Blot well with paper towels. Cut the bell pepper in half lengthwise, removing veins and seeds, then cut each half into three long strips. Cut each strip into triangles. Snip the ends off beans and cut them into 2-inch lengths. Toast the Szechuan peppercorns in a dry skillet until aromatic, then grind to a powder and set aside.
    2. 2
      Combine the next five ingredients in a small bowl and stir to dissolve the sugar.
    3. 3
      Heat 1 tablespoon of the oil in a wide nonstick skillet over medium-high heat. Add the tofu and cook, without disturbing, until firm, about 5 minutes. Turn and cook the other side. The tofu should be golden, but still tender to the touch. Remove and set aside.
    4. 4
      Add another teaspoon of oil to the pan and when hot, add the green beans. Stir-fry over high heat for 2 minutes, then add the bell pepper and cook for about another 5 minutes . Return the tofu to the pan and season with a few pinches of salt and the Szechuan peppercorns.
    5. 5
      Add in the scallions. Pour in the soy-sauce mixture and cook, shaking the pan to coat the tofu and peppers. Turn off the heat before it reduces too much. Top with cashews, and serve over rice.
    6. 6
      Enjoy!

    Ratings & Reviews:

    • on August 17, 2011

      45

      This recipe turned out a really impressive looking and tasty stir-fry, one garlic lovers are sure to enjoy. With a few minor tweaks, I found the sauce was absolutely delicious, loved the sweet with the garlic. Just personal preference, but I was worried with that much soy it would be too salty, so I only used 2T total soy, and made up the missing liquid with more broth...that was a good change for us. As another reviewer suggested, I used a separate pan to fry the tofu, and used a wok for the rest. I also coated the tofu in a thin layer of cornstarch before frying...something I picked up in another one of your recipes Sharon, and now I can't go back. I eased up on the pepper so it wasn't too spicy for my young diners - and they loved it. Thanks Sharon, I'll make this again and the only thing I'd do differently is add the cashews in at same time as the tofu, so they get nicely coated as well.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 25, 2009

      45

      This was very good. I couldn't find mushroom soy sauce, so I added a handful of finely sliced shitake mushroom caps after the bell pepper. The next time I make this, I'll do the tofu in the frying pan, but do the stir frying in the wok. I found the green beans kept trying to escape the frying pan. Thanks. This is definitely in the rotation.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 28, 2006

      45

      I really enjoyed this dish it was a joy to eat and I had to restrain myself at just one helping! I only gave four stars for the following reasons. During the prep instructions it says “combine the next five ingredients” I duly did this then read, “add 1 tsp of the oil to a pan” was the oil that I had just put in the sauce? Uh – oh, but it did say put the next FIVE ingredients in I was worried it would make the sauce greasy. The second point was the recipe called for spring onions and never mentioned them again. I was unsure of where they should go (sauce or pan) so I added some dried spring onion to the sauce instead. Despite the above it turned out well and was delicious! Definitely a keeper!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Laquered Tofu Triangles With Green Beans and Cashews

    Serving Size: 1 (222 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 225.1
     
    Calories from Fat 120
    53%
    Total Fat 13.3 g
    20%
    Saturated Fat 2.5 g
    12%
    Cholesterol 0.0 mg
    0%
    Sodium 1079.8 mg
    44%
    Total Carbohydrate 18.4 g
    6%
    Dietary Fiber 3.2 g
    12%
    Sugars 10.6 g
    42%
    Protein 11.5 g
    23%

    The following items or measurements are not included:

    szechuan peppercorns

    mushroom soy sauce

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites