Green Beans and Tofu Skins With Rice Noodles

vegan, gluten-free, nut-free, refined sugar-free

Adapted from a recipe by Mark Bittman

This is a quick and tasty noodle dish that can be served warm, cold, or at room temperature, so it's perfect to pack for a summertime lunch or picnic. If you've never tried tofu skins, give them a shot! A by-product of the tofu making process, they have a light egg-like texture and absorb the flavors of whatever sauce you put on them. In this case, ginger and sesame oil flavor them beautifully and the green beans provide a nice crunchy contrast. Read more about tofu skins here. 

Tofu skin is sometimes called tofu sheet. Look for something like this at your local Asian grocery store.

Yes, the skins may look a little like bandages, but they are so delicious!

Serves: 8 / Active time: 35 minutes / Total time: 35 minutes

Ingredients:

• 8 ounces dried rice stick noodles (fettuccine-thickness type), available in Asian markets
• 8-17 ounces fresh tofu skins*, available in Asian markets (I put a range of amounts because I like to use whatever's in the whole package, but feel free to use only half the package)
• 4 tablespoons neutral oil, like canola or peanut
• 2 tablespoons dark sesame oil
• 2 tablespoons minced peeled fresh ginger
• 1 teaspoon crushed red peppers (or dried chiles or something spicy)
• Salt and freshly ground black pepper
• 1-2 pounds green or wax beans, trimmed and cut into 1-inch segments (or substitute another vegetable; I've also put a range here depending on how veggie-centered you'd like the dish to be)
• 2-4 cups fresh bean sprouts, optional
• 2 tablespoons soy sauce or tamari, more to taste (use tamari for gluten-free option)

Directions:

1. Rinse and trim green beans, and peel and mince ginger, and set aside.
2. Put rice noodles in a large bowl and cover with hot water for 6-10 min (follow soaking directions on package for stir fried noodles).
3. Put neutral oil and half the sesame oil in a deep skillet or wok and turn heat to medium-high. Add ginger and crushed red peppers, and sprinkle with salt and pepper. Cook, stirring frequently, until ginger is soft, about one minute. Add beans and ¼ cup water and cook, stirring frequently, until softened a bit but still crisp, 3 to 5 minutes.
4. Remove tofu skins from package and cut into long, wide ribbons.**
5. Add tofu skins to the skillet and another spoonful or two of water. Cook, stirring frequently, until skins are heated through and beans are done, a couple of minutes.
6. Drain noodles, toss them in, and continue to cook, until noodles are heated through and mixed well with remaining ingredients; add a little more water if necessary to keep mixture moist.
7. If using bean sprouts, rinse them well and add to the skillet, tossing to coat everything well. 
8. Turn the heat off, drizzle with soy sauce and remaining sesame oil, taste and add more soy sauce or spices to your liking, and serve.*** 

*Tofu skins are a by-product of the tofu making process, taken from the film that forms on top of soy milk as it's boiled. This tofu skin is removed, dried, packaged, and sold as a protein-rich product that's popular in many cultures in Asia. In China and Japan, tofu skin is commonly called yuba, which translates to “hot water” (yu) and “flat thing” (ba). Read more about tofu skins here. 
**Keeping the skins stacked makes chopping into ribbons a breeze. Then, gently separate the layers with your fingers before adding to the skillet. 
​***Leftovers can be stored tightly covered in the fridge for a few days.