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Manchurian Green Beans With Tofu

By Darshana Thacker

3.8

(1)

Tofu and green bean stirfry in serving dish with wooden serving spoon.
Photo by Matt Armendariz

Among the various cuisines you will find in India is Indo-Chinese food. A small group of Chinese immigrants settled in east India around the eighteenth century, introducing Chinese cuisine to the local population. Over the years, the popularity of this food spread all over country, adapting to Indian taste preferences along the way. The Manchurian sauce that provides flavor for this dish is one of the popular sauces used in Indo-Chinese cuisine.

Ingredients

For the green beans:

1/2 (12- to 16-ounce) package extra-firm tofu
1 1/2 pounds green beans, ends trimmed, cut into 3-inch pieces
2 scallions, thinly sliced (white and green parts; about 1/2 cup)
2 tablespoons finely chopped fresh cilantro

For the sauce:

2 medium garlic cloves, minced (about 1 teaspoon)
1 (2-inch) piece finely chopped, peeled fresh ginger (about 3 tablespoons)
2 árbol chiles (or other small dried red chiles, such as Thai or Indian red chiles)
1/4 cup low-sodium tamari (or low-sodium soy sauce)
2 tablespoons fresh lemon juice
2 tablespoons arrowroot powder

Preparation

  1. Step 1

    Drain the tofu and press it between your hands to remove excess liquid. Cut the tofu into 1-inch cubes. Place the cubes in a large nonstick sauté pan over medium heat and cook for about 5 minutes, until golden and crispy on all sides.

    Step 2

    Meanwhile, to make the sauce, in a separate, large nonstick sauté pan, combine the garlic, ginger, and chiles and toast over medium heat for about 2 minutes, until they are aromatic, stirring constantly so they don’t burn. Add the green beans and 3/4 cup water. Increase the heat to high and bring to a boil. Reduce the heat to medium and simmer for 5 to 7 minutes, until the beans are cooked but still crunchy. (Cook them for about 3 minutes if you like your vegetables al dente.)

    Step 3

    Combine the soy sauce, lemon juice, arrowroot, and 1/4 cup water to make a slurry and whisk with a fork until no lumps remain. Pour the slurry into the sauté pan and cook, stirring constantly, until the sauce thickens, about 3 minutes. Add the tofu and cook for 5 to 7 minutes, until the sauce coats the tofu and beans. Stir in the scallions and cilantro. Serve warm.

Cover featuring a grain and bean stir-fry in a wok.
From Forks Over Knives: Flavor! © 2018 by Darshana Thacker. Reprinted by permission of Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsStir-FryIndianSouth AsianAsianChineseEast AsianGreen BeanBean and LegumeVegetableTofuSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianKetoQuickWeeknight MealsSauteLunar New YearCookbooksHarper Collins

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