Hoisin Glazed Tofu Green Beans Recipe 445 Recipes

HOISIN-GLAZED TOFU & GREEN BEANS RECIPE - (4.4/5)

Steps:

• Cut tofu lengthwise into four 1-inch thick slices. Lay tofu slices on a double layer of paper towels. Top with another double layer of paper towels. Weigh down with a plate topped with cans to remove excess water from tofu. Let stand for 10 minutes. Cut tofu into 1-inch cubes. Meanwhile, stir together the water, hoisin, soy sauce, ginger, and 1/4 teaspoon crushed red pepper, if using. In an extra-large skillet heat 1 tablespoon oil over medium-high heat. Add tofu. Cook, without stirring until tofu begins to brown, 4 to 5 minutes. Turn and cook 4 to 5 minutes more, stirring occasionally until tofu is golden brown on all sides. Transfer tofu to a plate. Add remaining 1 tablespoon oil to skillet. Add garlic; cook 30 seconds. Add beans; cook 4 minutes or until barely tender. Return tofu to skillet. Add hoisin mixture; bring to boiling, stirring to coat. Serve with rice and lime wedges.

HOISIN ROASTED GREEN BEANS

Steps:

• Preheat oven to 400º.
• Stir hoisin sauce, orange juice, soy sauce and olive oil together in a large bowl. Add green beans, toss to coat, and season with salt and pepper. (Hoisin sauce is very salty, so be careful not to over-salt the green beans.).
• Spread beans in an even layer on a baking sheet with sides and roast for 15 to 20 minutes, until they are soft and slightly shriveled.
• Sprinkle beans with chives and toss gently. Transfer to a serving dish, drizzle with pan juices, and sprinkle with the sesame seeds.
• Serve warm or at room temperature.

HOISIN SAUTéED GREEN BEANS

Steps:

• Whisk hoisin sauce, soy sauce, sesame oil, and garlic together in a bowl. Set aside.
• Bring about 4 cups water to a boil in a large deep skillet. Add green beans and boil for 3 minutes. Drain green beans and run under cold water for 1 minute.
• Bring hoisin mixture to a simmer in the same skillet over medium-high heat. Add green beans.
• Saute until desired doneness, about 5 minutes.

HOISIN-GLAZED TEMPEH WITH GREEN BEANS AND CASHEWS

Steps:

• Whisk together hoisin sauce, 2 teaspoons rice vinegar, soy sauce, cornstarch, and 1/2 cup water in small bowl. Set aside.
• Heat skillet or wok over medium heat. Add oil, then ginger and garlic.
• Stir-fry 1 to 2 minutes, or until garlic turns pale gold.
• Add tempeh and hoisin sauce mixture to pan. Stir to coat tempeh. Cover, reduce heat to medium-low, and simmer 2 minutes, or until sauce begins to thicken.
• Stir in green beans. Cover, and simmer 4 to 5 minutes, or until beans are hot, stirring occasionally. Stir in remaining 1/2 teaspoons rice vinegar.
• Serve topped with cashews.