Hunan-Style Green Beans and Tofu Skins with Rice Noodles

2 min read

Here is an outstanding dish you won’t find in the typical Chinese restaurant outside of China. Tofu skins, also known as dried bean curd or yuba, are the yellowish membranes that form on top during the production of tofu. Dried in sheet form, it’s known as tofu skin; in stick form, it’s known as tofu bamboo. For a milder dish, use half the fresh chili pepper or replace with a pinch or two of crushed red pepper flakes.

MAKES 4 SERVINGS

4 ounces dried tofu skin sheets (about 4 sheets), soaked in hot water to cover until pliable, about 3 minutes, drained well, or sticks (about 4 sticks, depending on length), broken into 6-inch lengths, soaked in boiling water to cover until softened, about 30 minutes, drained well

2 tablespoons peanut oil

2 tablespoons dark sesame oil

1 to 2 fresh red chili peppers, seeded, if desired, and thinly sliced

1 tablespoon finely chopped fresh ginger

2 large cloves garlic, finely chopped

1 pound green beans, trimmed, cut into 1-inch pieces

3⁄4 cup reduced-sodium vegetable broth

Salt and freshly ground black pepper, to taste

4 ounces flat rice noodles (stir-fry or linguine-style), cooked according to package directions until just al dente, drained well

2 tablespoons reduced-sodium soy sauce, or to taste

2 tablespoons vegetarian oyster sauce, or to taste

1 teaspoon Hunan pepper sauce (duo jiao) or Chinese chili paste, or to taste

Carefully cut the tofu skin sheets into long, wide ribbons, or cut the tofu skin sticks lengthwise in half or in thirds or quarters, depending on width. Set aside.

In a wok or large nonstick skillet, heat the peanut oil and 1 tablespoon sesame oil over mediumhigh heat. Add the chili pepper, ginger, and garlic and cook, stirring constantly, 1 minute. Add beans, tofu skins, broth, salt, and pepper and bring to a boil. Reduce heat to medium, cover, and cook until beans and tofu skins are tender, about 5 minutes, stirring occasionally. Add noodles, soy sauce, oyster sauce, remaining 1 tablespoon sesame oil, and pepper sauce to the skillet; cook, tossing and stirring constantly, until heated through and thoroughly combined, about 2 minutes. Serve at once.

{PER SERVING} Calories 306 • Protein 8g • Total Fat 15g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 38g • Dietary Fiber 5g • Sodium 753mg