Me and tofu don't have much of a history, but I'm happy that this recipe brought us a little closer. The extra-firm tofu sucks up the spicy sauce, and transforms into impressively flavorful little bites that are far from the cardboard squares I sometimes find them as. They are paired with Chinese long beans, which are very aptly named. Regular green beans could probably be substituted, but they certainly aren't as much fun. These are longer than a foot and can stand up well to the high heat of the stir fry.
The recipe is supremely healthy, and a nice respite from the feasting I did last weekend. But I'm almost more intrigued by where I found it—theCanadian Food Network, which has a few different hosts and a different website altogether. Anyway, I don't know how I got there or what rabbit hole I went down, but I'm glad I came out with this recipe.
- 1/2 cup vegetable broth
- 1 1/2 tablespoons fish sauce
- 2 teaspoons chili garlic sauce
- 1 teaspoon sugar
- 1 package (14-ounce) firm tofu
- 1 tablespoon Canola oil
- 1/2 medium onion, chopped
- 3/4 pound Chinese long beans, ends removed and chopped into 2 inch segments
- 1/2 red bell pepper, stem removed and thinly sliced
Mix together the vegetable broth, fish sauce, chili garlic sauce, and sugar in a large bowl. Set aside.
Place an large skillet over high heat. When hot, add the oil and the onion. Cook, stirring constantly, for about 30 seconds. Then dump in the long beans and cook, continuing to stir, for about 2 1/2 minutes.
Pour in the sauce, the red pepper, and the tofu. Stir occasionally, and cook for 3 minutes, or until the long beans are tender.