Tofu with Szechuan Green Beans

Source: University of Illinois at Urbana-Champaign
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Main Ingredient: Vegetables
Menu Part: Entree
Cuisine Type: American
Serves: 3 2-inch hotel pans

Meatless Mondays have become a hit during the past few years. This dish is simple and quick to whip up for a weekly special.

Ingredients

30 lb. fresh cut French green beans
3 qt. Szechuan sauce
9 lb. extra-firm tofu
3 lb. cornstarch
Orange for garnish

Steps

  1. Remove tofu from package, drain well.
  2. Place tofu on rack within 2-inch hotel pan, cover tofu with plastic wrap.
  3. Place another 2-inch hotel pan on top of tofu, place a 10-pound can in pan as weight to press water out of tofu; press for 20 minutes.
  4. Remove pressed tofu from pan, cut into ½ -inch cubes.
  5. Toss tofu with cornstarch in bowl. Remove tofu, leaving excess cornstarch in bowl.
  6. Fry tofu at 350°F for 3 minutes, until tofu is light brown. Drain well and place in large bowl.
  7. Removed cleaned, trimmed whole green beans from packaging and rinse thoroughly.
  8. Lay green beans on towel on sheet pan and pat dry with another towel.
  9. Place ⅓ of green beans in fryer basket.
  10. Fry at 350°F for 3 minutes, until green beans are lightly blistered. Drain well, place in large bowl with tofu. Continue step five until all green beans are fried.
  11. Pour sauce over green beans. Lightly toss coating of all green beans.
  12. Place in 2-inch hotel pan to serve. Garnish with thin slices of orange.