Green Beans and Tofu Skins With Rice Sticks
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4ounces dried rice stick noodles (fettuccine-thickness type), available in Asian markets
- 4ounces dried tofu skins, or 6 ounces fresh, available in Asian markets
- 2tablespoons peanut or neutral oil, like grapeseed or corn
- 2tablespoons dark sesame oil
- 2tablespoons minced peeled fresh ginger
- Whole dried Thai chiles, to taste (optional)
- Salt and freshly ground black pepper
- 1pound green or wax beans, trimmed and cut into 1-inch segments
- 2tablespoons soy sauce, more to taste.
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
348 calories; 16 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 36 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 20 grams protein; 501 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Put rice noodles in a large bowl and cover with boiling water. If you are using dried tofu, put in a large bowl and cover with warm water. Soak skins until pliable, about 10 minutes, then drain well and cut into long, wide ribbons. (If using fresh, simply cut them.)
- Step 2
Put peanut oil and half the sesame oil in a deep skillet or wok and turn heat to medium-high. Add ginger and a couple of chiles if you like, and sprinkle with salt and pepper. Cook, stirring frequently, until ginger is soft, just a minute. Add beans and ¼ cup water and cook, stirring frequently, until softened a bit but still crisp, 3 to 5 minutes.
- Step 3
Add tofu skins and another spoonful or two of water. Cook, stirring frequently, until skins are heated through and beans are done, a couple of minutes. Drain noodles, toss them in, and continue to cook, until noodles are heated through and mixed well with remaining ingredients; add a little more water if necessary to keep mixture moist. Drizzle with soy sauce and remaining sesame oil, taste and adjust seasoning, and serve.
Private Notes
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Cooking Notes
Casey
Tofu Skins are also known as bean curd skins 豆腐皮 - available dried or fresh / frozen in most Asian markets. The dried should be soaked in hot water until pliable. CAUTION they are very fragile. The frozen just need to be thawed prior to using (maybe wipe with a damp cloth to remove any salt or matter used to separate the layers of skin. The Japanese call this product Yuba (skin).
Kristen
Loved being introduced to this intriguing new ingredient. I tend to need a lot of flavor, so I added seared Japanese eggplant and basil and a sauce of honey, soy sauce, fish sauce and mirin. Next time I'll probably add some sweet chili sauce too. Great for lunch!
Grace
This turned out well! We added some garlic powder and Korean red pepper flakes. Loved the tofu skins; great addition!
Penny
We followed the recipe and found it extremely bland. However, after adding some vegetable stock and dobinjan, it was quite good. Next time, we will make it with Chinese greens instead of green beans, which we felt did not take the flavor well and exacerbated the blandness.
Connie
I used tofu skin for the first time in another NYT recipe, and found that it needed at least a half hour to soften sufficiently.
Cat
This was pretty bland. I mixed it with Kung Pao cauliflower to give it some interest. Not worth making again.
Kristen
Loved being introduced to this intriguing new ingredient. I tend to need a lot of flavor, so I added seared Japanese eggplant and basil and a sauce of honey, soy sauce, fish sauce and mirin. Next time I'll probably add some sweet chili sauce too. Great for lunch!
sfwom1
Easily doubles for potlucks.
sfwom1
Very potluck friendly
Penny
We followed the recipe and found it extremely bland. However, after adding some vegetable stock and dobinjan, it was quite good. Next time, we will make it with Chinese greens instead of green beans, which we felt did not take the flavor well and exacerbated the blandness.
Sarah
I thought this was ok but could use more flavor. I made it as the recipe outlined and then when tasted it added more soy sauce and some white vinegar for oomph.
Grace
This turned out well! We added some garlic powder and Korean red pepper flakes. Loved the tofu skins; great addition!
Deborah
So this dish was amazing! I did substitute the tofu skins with organic firm tofu, sliced thin. Also used organic red rice noodles, broccoli instead of green beans since that was what I had on hand. You could easily add more vegetables and/or meat. Great flavor as it was.
beef broth
Seemed bland to me
rebecca
I used this recipe to try using dried tofu skins for the first time. I used the vegetables I had, zucchini, bok choy, pea pods, and I used a Tb. Of garlic, hot pepper sauce for heat. I use recipes to learn new procedures. I will play with ingredients and make this again after I get to my international market in a town about 40 minutes away for the tofu skins.
Casey
Tofu Skins are also known as bean curd skins 豆腐皮 - available dried or fresh / frozen in most Asian markets. The dried should be soaked in hot water until pliable. CAUTION they are very fragile. The frozen just need to be thawed prior to using (maybe wipe with a damp cloth to remove any salt or matter used to separate the layers of skin. The Japanese call this product Yuba (skin).
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