Tuesday, February 8, 2011

Hoisin Green Beans and Tofu with Cashews and Soba

When I got out of class today I was super hungry and I needed something PRONTO. I wanted something substantial, but I also wanted something kind of light, but not a soup. I save up my soup days for weekends..

Anywho, since I already had half-opened packages of soba, cashews, tofu, and hoisin sauce at home (yes... all were literally open and sitting in various places in my kitchen...), I knew that it wouldn't be hard to throw together this super easy green beans and tofu dish:

 Look at that little bit of tofu goodness down there in the corner. It's crying out for chopsticks.

It's basically green beans and tofu simmered in a hoisin sauce, tossed with roasted cashews, and served over a helping of buckwheat soba noodles. It was super easy to prepare, and it all came together in under 25 minutes. It's based on a recipe from Vegetarian Times, but theirs called for tempeh and I'm just not a tempeh kind of girl (at least not yet). Would you believe that I had to talk myself out of adding onions? I add onions to everything, lol, but I decided to keep this recipe nice and simple and I'm glad I did. I'm looking forward to leftovers! 

The recipe calls for whole, frozen green beans (the long, skinny kind). I usually shun frozen veggies because I prefer the crunch and flavor of fresh, but I'm a firm believer in frozen green beans (and peas and corn...). However, I don't really like the taste of frozen green beans unless they've been simmered a little longer than usual to get that super green taste out. The original recipe only called for them to be simmered 4-5 minutes, but I did about 10. They still stay nice and slightly crunchy that way, but aren't too overpowering. It's up to you! With the leftover third of a package of tofu, you can make yourself a tofu scramble in the morning! Just be sure you submerge any unused portion of tofu in fresh water, then cover it, and place it back in the fridge. Use it within a couple of days.

Hoisin Green Beans and Tofu with Cashews and Soba:
4 tsp. hoisin sauce 
2 tsp. rice vinegar
1 Tb. tamari
1/4 tsp. ginger (use a nice, rounded 1/4 tsp.)
1/2 Tb. garlic, minced (about 2 cloves)
1 1/2 tsp. tapioca starch (can use cornstarch or arrowroot)
1/2 c. water or vegetable broth (I used water this time around)
2/3 a package of extra firm tofu, drained and pressed, cut into cubes
1 (12 oz) pkg. frozen, whole green beans

Cooked soba noodles
Roasted, unsalted cashews, chopped

1. In a small bowl, combine the hoisin sauce, rice vinegar, tamari, ginger, garlic, tapioca starch, and water/broth. Set aside.

2. In a skillet sprayed with some nonstick, saute the tofu cubes over medium high heat until golden. Add the hoisin mixture to the skillet and stir. Cover, reduce heat to medium-low, and simmer for 2 minutes or until slightly thickened.

3. Stir in the green beans. Cover and simmer for about 8-10 minutes or until everything is hot. You may need to add a little more tapioca starch to get it saucy.

4. While the green beans are simmering you can cook the soba (3 minutes!) and the cashews (about 5 minutes at 350!). 

To serve: Place the green beans and tofu over the soba and top with cashews! I also added a little bit of Bragg's to mine. Because I love that stuff.

The green bean/tofu mixture makes two large servings (includes cashews). It contains 343 calories, 26 g. carbs, 17 g. fat, and 21 g. protein. You also get 4% of your Vitamin A, 12% of your Vitamin C, 29.3% of your calcium, and 24.1% of your iron. How about that protein and calcium!? A vegan's diet is deficient? Heck no! Not when you make healthy choices like this!

2 comments:

Karen P-V said...

Thank you for posting the savory photo, the detailed recipe, and the nutrition info! I am enjoying your blog. :-)

Jess of Midwest Vegan said...

Thank you!

If you ever want to know the nutrition info of a recipe, just let me know. I always calculate it, but I don't always post it, just cause I get a little lazy, lol.