Stir Fried Tofu with Corn, Green Beans, and Cilantro
It's the eternal Cycle of Groceries: buy herbs, use some, store the rest carefully, look for ways to use them over the next couple of weeks in a new, not-boring way, repeat. This week's must-use-up: cilantro. What else is new? I had used it for samosas two weeks ago and for udon, shrimp, snow peas, and peanuts last week and I heartfully thank it for its service. But I didn't want a bit of it to go to waste.
This month's Food & Wine featured a stir-fry dish with chicken and cilantro, and it looked intriguing, but I am super exhausted and didn't even want to deal with raw chicken this week. Then, I remembered that I have an old New York Times recipe for Spicy Stir-Fried Tofu With Corn, Green Beans and Cilantro that I've been meaning to make for ages. And this week, it felt that it would be just the thing to hit the spot!
Planning!
In this case, I knew that I immediately had to forgive myself for not seeking out "baby" green beans. I'm perfectly capable of trimming regular green beans and blanching them a little longer.
Meanwhile, I don't entirely forgive myself for not remembering that I actually do have mirin at home. I thought I was out and decided not to worry about buying it or messing with sweetening some wine or sherry (I think I have never done this hack because it feels super hacky). Then, I was poking around for something else after I had done all of my prep and found the mirin... dangit! Next time...
Anyway, lastly: what was I going to serve this with? I decided I could get away with white rice, and that it would soak up the sauce in a nicer way than brown. I love brown rice, but it has an assertive texture, and I thought that for this, white rice would be a great, balanced match.
Here's the nutritional breakdown from Fitbit...
Groceries I had on hand...
- soy sauce
- sesame oil
- salt
- white pepper
- sugar
- vegetable oil
- garlic
- ginger
- cilantro
- rice
Groceries I had to buy...
- tofu ($2.49)
- jalapeno (.11lb @ $1.99/lb = $.22)
- green beans (.5lb @ $1.99/lb = $1.00)
- corn (2 ears @ $1.99)
- scallions (1 @ 3 for $1.99 = $.67)
Total monies spent for the entire recipe: $6.37
Total monies spent for each of these 4 meals....
$1.59 per meal
Cooking!
Stir-fry is the best when you're as tired as I am. It takes a bit of meticulous prep, a willingness to stand over the stove for a few minutes in a row, and then you have AMAZING TASTINESS to show for it. Tofu is greatest when it is fried (this is objectively true). Veggies get gorgeous when they're fried together. Sauce is simple but so deep and rich. It's glorious.
This recipe made dreams come true in every way. While I prepped the stir-fry, I steamed the rice then portioned it into tupperwares before even putting the wok on the heat. I chopped up the tofu and layered it on towels to press out the liquid. I had two big cans of tomatoes for a puttanesca this week, and because they were already on the counter I shifted them around on top of the tofu towels as a little extra weight while I did the veggies. I trimmed and blanched the green beans (5 minutes because they weren't babies), and drained them without bothering with the ice bath, then added the corn (I cut it from the cob) and scallions. I mixed the seasonings and the salts, then minced the aromatics - I did NOT seed the jalapenos! - and chopped the cilantro. Ready to rock!
It was done in less than 10 minutes, and is glorious. It is SO spicy but fresh and healthy and has hit the spot for two meals already this week. Because the jalapenos weren't cooked too far down, they pack a ton of fresh pepper-y flavor. The corn and green beans are perfect for flavor and texture. And the tofu and rice are amazing with the sauce. Cilantro-saving victory!
