{Vegan Fusion} Tofu on green beans with spicy grape ginger sauce
H I'm a real juice shop. But a tasty one. Krchkrch. Juice with no added sugar and without concentrate I like - it has to be integrated into a savory dish.
The result is a vegan Asian fusion dish, that the good old "sweet-sour" reinterpreted: crunchy green beans and hearty crispy tofu cuddle on loose basmati rice and are very excited about their new girlfriend - a sweet and spicy grape-ginger sauce. Pickled sushi ginger brings the fresh, sourish touch to the sauce. Star anise, cinnamon, garlic and a hint of chili make for the right Asian Wum. By the way, if you like, you can replace the tofu with spicy roasted chicken - that also fits wonderfully.
I liked it very much and also the (at first very skeptical) man had to admit that the whole thing was really delicious is. I hope you enjoy cooking and hope that you like it at least as much.
Have it! ღ
Here comes the recipe for tofu on green beans with spicy grape-ginger sauce
1 cup of basmati rice with 2 cups of water
2 tablespoons of oil and 4 shallots with 1 small clove of garlic
400 ml of grape juice (without Added sugar)
1 star anise
2-3 cm cinnamon stick
1 tsp pickled ginger for sushi
1 pinch of ground coriander
1 pinch of cayenne pepper
Salt & Black Pepper
1 tsp. Starch
400 g green beans (bush beans)
1 block of tofu (175g or 200g)
1 Spring onion in fine Slices
Thoroughly rinse the basmati rice in a strainer under running water. Then bring the rice with the water and a pinch of salt to a boil in a saucepan. Reduce the heat to a minimum, put on the lid and let stand for 20 minutes (do not open the lid in between!).
Peel the shallots and cut into thin slices. Peel the garlic clove and finely chop. Heat 1 tablespoon of oil in a small pan and sauté the shallots at medium heat until lightly browned. Stir in the garlic and fry for 1 minute. Deglaze with the grape juice and stir in the ginger, star anise, cinnamon, coriander and cayenne pepper. Approximately Let it boil gently bubbly for 15 minutes until the sauce has reduced to about half. Remove the star anise and cinnamon stick and season with salt and pepper. Dissolve the cornstarch in a little water, stir in the sauce and simmer for 1 minute until it thickens.
While the sauce is reduced, brush the bush beans (pinch off the stem end) and simmer in salted water until they bite to have. Drain and keep warm.
Dry the tofu and cut into bite-sized cubes. Heat 1 tbsp of oil in a non-stick pan and fry the tofu cubes until they are all brown.
Serve the beans on the rice, top with the tofu cubes and drizzle with the sauce. Garnish with the spring onion.