Tofu puffs! Where have you been all my life?
About a week ago, I stumbled upon a huge case of tofu products at my local international store. Nestled in with all the different kinds of tofu, I found an intriguing package labeled “soy puffs”.
I quickly snatched up a package but realized as soon as I got home I had no idea what to do with them. Apparently they work well in stews and soups because the puffs tend to suck up the flavor of liquid. With that knowledge in hand, I came up with the recipe for Asian Style Tofu Puffs with Green Beans and Snap Peas. The crispy green beans, snap peas and green onions from our CSA delivery worked perfectly with the puffs.
The really great taste paired with the no-fuss preparation make tofu puffs something I could easily get addicted to. However, based on the nutritional value of these puffs, I’m going to have to classify them as a “sometimes food”. But, what a great discovery!
Asian Style Tofu Puffs with Green Beans and Snap Peas
- 1 5oz package refrigerated tofu/soy puffs
- 1 pound green beans, trimmed
- 2 cups sugar snap peas, trimmed
- 2 green onions, white parts diced – slice some of the green for garnish
- 2 cloves garlic, diced
- 1 Tablespoon, sesame oil
- 3 Tablespoons tamari or low sodium soy sauce
- 1 Tablespoon rice wine vinegar
- 1/2 cup vegetable broth
- 2 teaspoons cornstarch
- toasted sesame seeds for garnish
Fill a pot with water and bring to a boil. Add soy puffs and blanch for 3-4 minutes. (Use a spoon to dunk the puffs as they have a tendency to float to the surface.) Once heated through, drain thoroughly and set aside.
In a wok or a pan with high sides, add sesame oil and heat on medium high. Once oil is hot, add garlic and the chopped white parts of the green onion. Cook until they soften and begin to brown.
In a small bowl, combine tamari and rice wine vinegar. Add green beans and snap peas to the wok then add the tamari mixture. Stir fry until the vegetables are mostly cooked through – about 4 – 5 minutes. Add the tofu to the pan, then add the vegetable broth. Stir to coat everything with the sauce in the pan. Reduce heat to low and allow to cook until tofu puffs soften.
In a small bowl, add the corn starch plus one tablespoon water. Stir to make a thick paste. Push the vegetables to the side and add cornstarch to the vegetable broth at the bottom of the pan to thicken the sauce. Mix to coat the vegetables and tofu. Let cook another 1 or 2 minutes.
Once plated, drizzle with some of the sauce and sprinkle with green onions and toasted sesame seeds.