The other day, I suggested to Laura, who is coming over for lunch on Thursday that I would make some snake beans with minced tofu. “Snake beans?? They freak me out.” I never thought of them that way but then again English is my second language so I tend not to take everything literally…
Nevertheless, I didn’t want to upset my guest, so I changed up my weekly cooking schedule and cooked them for lunch today.
Served with some minced tofu (traditionally this dish is served with pork and I give you that choice below), my vegan version was spiced with Thai basil, chilli, garlic, ginger and sweet soy sauce. I need not say more. It was a delectable combination indeed. I should convince Loz, that snake beans are not so scary… She would like this!
Thai-spiced snake beans with minced tofu
If you can’t find snakebeans you can use normal green beans instead. Trim and cut in half. Pork mince could be substituted for tofu. Simply remove beens after they’ve been cooked and cook pork mince in the remaining sauce for 10 or so minutes, stir frying to break up into little pieces. Prepare all ingredients before you start cooking.
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
- 2 tbsp peanuts, crushed
- extra sliced chilli
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.
For a pork version see note above.
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.