I absolutely love getting snake bean dishes at Chinese restaurants, but often find it difficult to find places that make it without pork mince (since I don’t eat pork;) so I thought I’d have a whack at trying my own version. I love the sweetness of the sauce with the beans and the added tofu is a lovely combination and adds some protein. Try this one as a side dish, or throw in some noodles at the end for a lip smacking taste sensation πŸ™‚ It would also be great with some rice and works well for leftovers the next day. This recipe also works well for some vegetarians or even vegans who are looking for a super yummy easy weeknight meal to throw together.

Tofu and Bean Stir Fry
serves 2.
prep time about 5 minutes
cook time about 10 minutes

Ingredients
1 bunch of snake beans
1 package of tofu (in this instance I’m using the Soyco Asian honey soy pre-marinated package you can buy from the supermarket, e.g. Coles, etc. However if you can’t find this, you can still use firm tofu plain or marinate it yourself in some soy, honey and garlic.)
1 clove of garlic
1/2 teaspoon grated ginger
1 tablespoon of dark soy sauce or regular soy will do just fine (the dark soy adds a nice sweetness.)
1 tablespoon vegetable oil

If marinating the plain tofu, dice the firm tofu into small cubes and marinate in a small bowl in the fridge overnight (1 teaspoon of soy sauce, 1 teaspoon of honey + 1 clove of grated garlic).

If using the Soyco brand, dice into small cubes and set aside. Wash and cut snake beans into segments, grate/crush/dice ginger and garlic. Heat vegetable oil in a non stick fry pan over high heat and add the garlic and ginger. Allow it to sizzle and release that delicious scent. If using plain/marinated tofu, add to the pan now and fry for about 5-10 minutes to brown (the Soyco brand doesn’t need this since it’s already cooked – just needs to warm through.) Add snake beans to the pan and fry for another 5 minutes until their skins start to look a little shriveled and puckered (you want this! that means deliciousness!)

If using Soyco tofu, fry ginger and garlic and add beans straight to the pan until cooked as above. Add Soyco tofu and cook for a further 5 minutes or until tofu is hot. If you want to add some noodles, add them now! You can also add some extra vegies, cashew nuts, serve it on some rice or whatever else takes your fancy, but it is just lovely as is.

 
I tried these beans with some sticky hoisin marinated salmon and steamed corn and it was juuust lovely πŸ™‚

Check out more pics of this dish on my Facebook page by clicking here. Hit the like button and I’ll be your friend foreeever!

xoxoxo

Hope you are having a fab week!
Christine

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