11/15/2023 0 Comments Thai green bean recipe![]() ![]() ![]() As an Asian-American, these flavors are near to my heart so I was excited to see a recipe that seemed to have a fresh take on the traditional. I don't know where it all went wrong, but this recipe was exceptionally bland. MAKE THIS FOR YOUR VEGAN FRIENDS, you'll be rewarded. Make sure the grill is still screaming hot, don't forget to brush with oil, use a metal spatula (fish spatula if you have it) to flip By the time the green beans (I used haricots verts) are done, the tofu is done marinating. Didn't marinade in advance, didn't need to. Just be sure to cut evenly so it doesn't stick & fall apart on the grill. I sliced the tofu closer to 1/4 in (or 1/2 cm) instead of 1/2 in. I skipped the lettuce wrapping, thought it was a shame to hide all the beautiful color I reduced the sugar by half (2T instead of 4) This one dives immediately into the summer repertoire. Refreshing, tangy, smoky, spicy, fruity, flavorful, plenty of variety in mouthfeel. Resistant to admitting he actually liked like a giant tofu steak, he was nearly enthusiastic as I was at the end of the meal. My boyfriend hates tofu, and was skeptical, even after seeing the formidable grill marks. ![]() I grilled everything up on the ribbed indoor cast iron grillplate. Simple, easy on the wallet, and a punch in the face of flavor. I substituted chicken breast for the tofu and threw in a bunch of basil I had in addition to the cilantro. I make extra marinade and add a bit of oil to it for a spectacular salad dressing for the fridge.įantastic summer dinner! As another reviewer said, the longest part is cutting the carrots and mango. Simply addictive! I have now made these with tofu, shrimp and Quorn (soy-free meat substitute) and they were fantastic every time! I think any protein would work. We skipped the tofu part of this recipe and did a tofu satay (grilled tofu with peanut sauce) to accompany it, and it was perfect. Light, just the right amount of spicy, easy to prep. To serve, wrap tofu, avocado, and bean mixture in lettuce leaves. Arrange lettuce leaves on another platter. Transfer to a platter and arrange tofu and avocados alongside. Toss beans, mango, carrot, and 1/2 cup chopped cilantro with reserved sauce. Transfer to plate and drizzle with reserved marinade. If using grill, be careful when turning, as tofu may stick. Brush grill and tofu with oil and grill tofu, turning once halfway through, until lightly charred, 2–3 minutes per side. Remove tofu from marinade, reserving marinade, and transfer to a plate pat dry. If using grill pan, cook beans directly on pan, tossing occasionally, until well charred and cooked through, about 10 minutes. Cover and grill, turning once halfway through, until beans are lightly charred and crisp-tender, about 8 minutes. If using grill, arrange beans in grill basket and place on hot grill. Prepare a grill for medium-high heat (or heat a grill pan over medium-high). Add tofu and gently toss set aside to marinate. oil to sauce in shallow dish and whisk to combine. Pour half of sauce into a shallow dish reserve remaining sauce. Whisk chiles, garlic, lime juice, sugar, soy sauce, and salt in a small bowl. ![]()
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