Ingredients
For the stir fry
- 1 bunch (230g) snake beans, trimmed
- 150g firm tofu, could be flavoured
- 1 red long chilli, deseeded and sliced
- 2 sprigs spring onion, sliced into 1cm pieces
- 10 leaves Thai basil, shredded
- 1 slice fresh ginger, peeled and minced
- 1 garlic clove, peeled and minced
- 1/8 cup soy sauce
- 1 tsp brown sugar
- 2 tbsp peanut oil
To serve
- 2 tbsp peanuts, crushed
- extra sliced chilli
Thai-spiced snake beans with tofu
If you can’t find snakebeans you can use normal green beans instead. Trim and cut in half. Prepare all ingredients before you start cooking.
Method
To make the stir fry, cut beans to about 2in in length. Heat oil in a wok over medium heat. Add minced garlic, ginger and sliced chilli and cook for a minute until fragrant.
Add beans and stir fry for about 5 minutes. Add soy sauce and sugar and mix all together.
Turn off the heat and cover the beans with a stainless steel bowl or a heatproof bowl. Allow to steam for 10 minutes to soften the beans and infuse the flavours.
In the meantime, chop tofu into small cubes. Once ready, add chopped spring onions and stir through.
To serve, transfer spiced beans onto your serving plate. Top with diced tofu, crushed peanuts. Drizzle with the sauce left over in the wok. Sprinkle with extra chilli if you like.
Martyna Candrick is a Sydney-based recipe developer, e-cookbook author and food blogger. As well as writing her own food blog, Wholesome Cook, she has worked for all-natural brands such as Anathoth and Brookfarm and is a regular contributor to Honest Cooking Magazine.
Submitted byMartyna Candrick
Tips and Tricks
This recipe is also a great way to use up leftover green beans or other green vegies such as broccolini, in place or in addition to the snake beans.
Pop basil stems into a cup of water, like a bouquet of flowers, and store in your fridge, covered with a plastic bag to prevent dehydration.
