Eco-friendly Beans and Tofu With Peanuts


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Green Beans and Tofu With Peanuts. Ingredients. 1 tablespoon sesame oil; 10 ounces (283g) firm tofu; 2 cups (220g) green beans, trimmed and halved; 1 8-ounce can (226g) sliced water chestnuts; 1/2 teaspoon crushed red pepper; 1 tablespoon tamari soy sauce; 1 teaspoon rice vinegar; 1 tablespoon honey; 1/4 cup (36g) dry roasted peanuts, chopped; Directions. Sprinkle with lemon juice, reduce the heat, and cook for a few minutes longer.

Transfer the tofu to the pan containing the peanut mixture and set aside. Scrape out the wok or skillet if necessary, and return to the heat. Let it get very hot, then add the remaining scant tablespoon of oil. When the oil is hot, add the green beans. Green Beans with Tofu & Roasted Peanuts A plant-based diet offers many health benefits.

Whether you don’t eat meat or just looking to cut back and add more veggies you will love this dish. It offers plenty of protein, is quick, easy, and tastes awesome. The tofu is firm and savory.

The beans are sweet and green with a slight crunch. The fried peanuts add a really nice crunch and yummy nutty flavor. And the dried shrimp ties all the flavors together with its sweetness. Add zest and chili flakes and stir again; cook for about 1 minute.

Add green beans and toss to cover with garlic and ginger. Add in the tofu pieces, tossing the mixture again. Splash with lemon juice, toss again, taste, and season.

Remove to warm serving platter and sprinkle the top with crushed peanuts. Place a large nonstick skillet over medium heat with 1 tbsp vegetable oil. Once the oil is hot, add the cubed tofu, cut green beans and a pinch of salt and pepper. Cook, tossing occasionally until browned, about 4 to 6 minutes. Transfer to a plate and cover to keep warm until Step 5.

In a blender, combine all sauce ingredients and blend until smooth. Set aside. In wok or large skillet, heat oil and stir-fry tofu cubes over high heat until golden brown, 5-7 minutes. Remove tofu and set aside. Add onion and green beans to wok (add more oil if needed) and stir-fry until tender crisp, about 5 minutes.

Return the nonstick skillet to medium-high heat. Once hot, add the green beans and cook, tossing occasionally, until tender and blackened in spots, about 2 to 4 minutes. Sprinkle with salt and transfer to the plate with the crispy tofu.

4. 1 1/2 cups peanuts (unsalted or lightly salted) 2 tablespoons peanut or canola oil 2 tablespoons minced fresh ginger 1 tablespoon minced garlic 1/2 teaspoon lemon zest 1 pound firm tofu, cut into small cubes 1 teaspoon salt 1 tablespoon fresh lemon juice 1 pound fresh green beans, trimmed and cut into 1 1/2-inch pieces Red pepper flakes to taste. Turn off heat immediately.

Carefully use a ladle to transfer oil to the bowl of mixed spices. The oil will bubble for a few seconds and cook the spices. When the the oil stops bubbling, immediately use a spoon to stir gently, to mix everything well.

Place the green.

List of related literature:

You could make this recipe with chickpeas or tofu in place of the pork or chicken; white potato or cauliflower in place of the sweet potato; and kale, collard greens, asparagus tips, or green beans in place of the spinach.

“Nancy Clark's Sports Nutrition Guidebook” by Nancy Clark
from Nancy Clark’s Sports Nutrition Guidebook
by Nancy Clark
Human Kinetics, 2019

This is made by using equal parts of soybeans and peanuts, with the peanuts roasted and the beans boiled until soft before both are mixed and treated as an ordinary meat loaf.

“History of Soybeans and Soyfoods in Canada (1831-2019): Extensively Annotated Bibliography and Sourcebook” by William Shurtleff; Akiko Aoyagi
from History of Soybeans and Soyfoods in Canada (1831-2019): Extensively Annotated Bibliography and Sourcebook
by William Shurtleff; Akiko Aoyagi
Soyinfo Center, 2019

Some of the most readily available ingredients that are stir fried together are tofu, goya (bitter melon), chikina (mustard cabbage), tamana (cabbage), mamina (bean sprouts), green papaya, fu (wheat gluten) somin (somen noodle), and pork.

“Encyclopedia of Asian American Folklore and Folklife” by Jonathan H. X. Lee, Kathleen M. Nadeau
from Encyclopedia of Asian American Folklore and Folklife
by Jonathan H. X. Lee, Kathleen M. Nadeau
ABC-CLIO, 2011

American Cookery suggested all-vegetable luncheons of green peppers stuffed with fresh lima beans accompanied by green beans and cabbage.32 Other legume options included baked bean loaf, peanut and carrot loaf, kidney bean salad, lima bean scallop, savory lentils, lentil soup, cream of bean soup, and pinto rarebit.

“Plants Go to War: A Botanical History of World War II” by Judith Sumner
from Plants Go to War: A Botanical History of World War II
by Judith Sumner
McFarland, Incorporated, Publishers, 2019

Traditional complementary protein diets include combinations of soybeans or tofu with rice (China and Indochina), peas with wheat (the Middle East), beans with corn (Central and South America), and rice with beans, black-eyed peas, or tofu (United States and the Caribbean).

“Physical Fitness and Wellness: Changing the Way You Look, Feel, and Perform” by Jerrold S. Greenberg, George B. Dintiman, Barbee Myers Oakes
from Physical Fitness and Wellness: Changing the Way You Look, Feel, and Perform
by Jerrold S. Greenberg, George B. Dintiman, Barbee Myers Oakes
Human Kinetics, 2004

Soya-bean products: Oil, meal, flour, soya-bean “milk,” soy sauce, Worcestershire sauce, miso, tofu, immature soya beans (eaten, after shelling and cooking, just like green peas), sprouts, roasted soya beans (eaten like peanuts), coffee substitute, chocolate substitute.

“History of Soy Sauce (160 CE To 2012)” by William Shurtleff, Akiko Aoyagi
from History of Soy Sauce (160 CE To 2012)
by William Shurtleff, Akiko Aoyagi
Soyinfo Center, 2012

While the beans cook, combine the soy sauce, cornstarch, dry mustard, and honey in a small bowl.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

Add the tofu, soy sauce, and sugar.

“The Hakka Cookbook: Chinese Soul Food from around the World” by Linda Lau Anusasananan
from The Hakka Cookbook: Chinese Soul Food from around the World
by Linda Lau Anusasananan
University of California Press, 2012

Chickpeas would add an extra hit, plus some baby bok choy for another shade of green.”

“Gluten-Free Girl and the Chef”
from Gluten-Free Girl and the Chef
Houghton Mifflin Harcourt,

Add kale, peanuts, cilantro, and mint to bowl with Brussels sprouts and toss to combine.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I made this recipe and it was exactly like you said regarding vegetable…a crisp tender. The funny thing is I always thought in the past that green beans and pork was a American Chinese dish. Thank you for education.

  • Thank you, I’ll be making these this weekend this dish right here is the only reason my husband will go with me to the chinese buffet here in town!

  • She is Chinese, lives in China. She speaks English better than some American! I like her recipes because she doesn’t use MSG like a lot of Asian cooking. Good job young lady! And thanks for sharing.

  • I haven’t had the chance to utilize this recipe yet but I am just learning about tofu and I’m definitely going to try it. That looked pretty good. =)

  • Awesome dish, only because I eat Kosher, I used smoked turkey instead of shrimp and pork and it was delicious. You are a fantastic teacher. If you were my daughter, I would be very proud.

  • i made this tonight and it was awesome! so much flavour and really quick and easy. i burnt my garlic and shrimp though. hopefully tomorrow night when i make this again i’ll know better 😉 another great recipe from your channel!

  • Great recipe. I didn’t have pork, so I made it with chicken and marinated the way you do the kung pao chichen. It turned great!!!!!

  • Dear Mandy, thank you! Everyone I’ve tried I have loved (I have nt tried this one yet). I think it’s your close attention to detail and your special helpful tips and of course your delightful personality. I am hungry for more:) PS you are beautiful

  • I subscribe to many channels about all styles of cooking with great recipes. But I must tell you that besides your dishes being consistently delicious, it is your presentation that delights me! Just watching you makes me smile. Thank you so much for teaching us your souped up recipes. And for being you.

  • Sadly, I can never try this the way you prepare it; I am severely allergic to shellfish. I actually have to carry epi-pens because of how bad it is. I love shellfish, which makes it even worse. Why couldn’t I be allergic to liver or… I can’t think of another food I hate that much…

  • I made this

    The shrimp made it a bit gross

    Other than that is was pretty good but not the flavour im looking fot

    Ill be trying a different recipe

    Also got some quality Diarrhea from the shrimp i think

  • This is one of my favorite buffet dishes. Im going to make it at home now, thank you! I wonder why a few people are giving this a thumbs down? Is it the dried shrimp? Its optional.

  • That look so good thank you for taking the time to show us how to make healthy food that’s good for our bodies I would love to have tea sit down and try one of your meals with you someday I would love to be a penpal find me on messenger so we can swap some recipes thank you,you are so amazing to me oh by the way you look very nice today as always

  • Hello Mandy. I tried this recipe of yours. Fast and delicious (I omitted the meat) ���� I like your videos and subscribe your Channel. Thank you for sharing. GOD bless.

  • Ahh this is what I need! This dish was one of my favourites at the local Chinese restaurant. Now that I don’t live in that neighbourhood anymore I’ve resort to making it on my own.

    We used to call it “Four Season Beans”…. Why, I wonder?

  • I wish I had this recipe earlier! All my green beans are going to seed now, too tough to use. Definitely gonna use this recipe…I love green beans. Almost at 40K Subs!

  • Hi Mandy, i just subscribed to your channel! Your so sweet! You speak perfectly and your recipes are fantastic! I lived in Taipei and used to love eating this dish there

  • Never cooked the green beans without boiling them first, it’s very good! Thanks for the recipe, I made a variation of this tonight for dinnerdelicious!

  • What a great looking green bean dish! I love the fresh green beans combined with the meat…I’m sure you could use whatever meat you wanted and it would still be amazing! Great video Mandy! TFS Keep on cooking girl! Hugs from Texas!: )

  • Mandy, your videos are so good, Can yo do a demonstration on using chopsticks? I know my technique is like my handwriting-pretty bad. With a good teacher like you, I hope I can do better

  • Impressive meal. Since I used a cast iron frying pan, I was unable to develop the 虎皮 on the green beans. Regardless of not getting that charred look, I will make this dish often because it tastes so good.

  • Thank you for the tutorial! Definitely going to try this on the weekend. I love how you give the background and Chinese pronunciation of the dishes and ingredients.

  • Hi, I just found your channel and subscribed because I was impressed by your recipe and cooking techniques. I’ll make this for my Hong Kongese wife tonight.

  • Are those dried shrimps have the shells still on them when you chopped them up? And which part of pork did you use? the tenderloin?

  • Mandy, five stars to you for all of your world-class video presentations. I’ve enjoyed your vids since the beginning & anticipate viewing each of your new posts. Amongst the YouTube community, you shine as one of it’s brightest stars. I’m such a fan.