Spicy Green Beans and Tofu | That Sounds So Good

[@samanthagarner2926]

The spin it part of your recipes is my favorite thing. It teaches people how they can change up a recipe successfully and that's definitely how you get more confident in the kitchen.

[@valpaca2547]

I was out of some of the ingredients and the SpinIt section was so helpful. The dish came out great and I didnt have to scrap it and order take out!

[@CarlaLalliMusic123]

I never met a tofu I didn't like.

[@robertrogers074]

I love your smile Carla.

[@sh-nd4cs]

Carla take me 2 tofu town⭐⭐⭐⭐⭐

[@stefuhfuhmarie]

Thank you for your efforts! 😋

[@aliciaceja1266]

Hodo tofu is the best!!

[@benaviberkowitz2115]

Have you experimented with velveting your tofu, it does wonders. Is that Brad Leone's knife?

[@hananurra6122]

It looks similar to home style dish from Java, Indonesia. It called Oseng Buncis Tahu. It just stir fried tofu and green beans sometimes long bean season with slices garlic, shallot, chillies, a dollop of sambal and Indonesian sweet soy sauce. It's sweet and spicy, a bit savory sometimes.

[@jdgayer2160]

I got this cookbook for my birthday around christmastime and have already cooked five or six recipes from it. every single one has been fantastic, and the fact that all the weeknight meals actually only take 30 minutes or less is wonderful too :)

[@ryoknits]

This is my new favorite channel! I just made this with regular green beans and used San J peanut sauce with a bunch of chili flakes mixed in. So great!

[@ayshatr6022]

Carla I absolutely adored this dish. I love cooking and baking but lately I haven't been feeling it. My depression and anxiety have been off the rails. However, trying this recipe alongside the herbed rice.with shrimpy kimchi with tomato sauce last night restored my love of cooking. My mouth was watering as I was making both dishes, my senses had awakened, I got excited by green beans! Thank you so much for putting this lovely book together.

[@CarlaLalliMusic123]

glad you're feeling better. holidays can be tough!!!

[@kaiju_k5042]

Aww ty for sharing, wishing you all the good food!

[@jennifergriffith1287]

I’m 60, and have never liked or enjoyed tofu, but THIS IS THE BREAKTHROUGH recipe! My mother said you never know when your taste will change, and in my life, oh how I have found that true. Thank you!

[@thomasbenjaminroca8900]

WOW this video quality, good job @Carla's video team! Awesome recipe Carla, as always!

[@megmez]

My husband and I love this recipe! I make it all the time.

[@kaiju_k5042]

Same, made it last night, had to stop myself from eating the whole thing because this makes the best leftovers :)

[@claudiaweise5284]

1) The Spin - thank you so much for suggesting substitutes and alternative ingredients 2) Tofu Hack - genius! I will stop cutting it into squares 3) The recipe -simple, inexpensive, healthy, delish. I used garlic instead of ginger and made an extra batch of sauce and warmed it up. I served it on the side since I like things saucy. Thank so much for this greatness. I have so many leftovers, can this be frozen?

[@abbyanderson9421]

Hi Carla!!! I made this for dinner tonight. It was excellent! I’ve actually never eaten/bought/prepared tofu before, so this was an adventure to me. It was a quick, easy, DELICIOUS recipe. Thank you for allowing us to download the recipe for free!! This will definitely help me start my journey to eating less meat.

[@lgee8383]

You have to try the tofu next time coated in cornstarch! It gives the most satisfying crispy layer❤

[@abbyanderson9421]

@@lgee8383 thanks for the tip!! Def will be trying that out!

[@ryanmoran3640]

You are literally so soothing so happy you made your own channel!

[@saltairinmyhair]

I love the new lighting and these recipes omg. Carla is my mommy

[@joanparvazinia9740]

Hi Carla, I hope you read this comment. This is the first recipe of yours that i tried and it's simple, elegant and surprisingly it tasted great! I never felt the need to leave a comment on youtube pr anywhere really but my lunch today was so extraordinary that i thought you should know you are great and appreciated! You rock!

[@itsthevoiceman]

Just goes to show you how lighting really changes things up. Only looks like 1 soft box and the video production quality is like night and day. Kudos!

[@sarikapriya]

I saw this video yesterday and made this for dinner! It turned out so good, and was so fast. I love how you encourage people to "spin it" and make it their own, instead of treating a recipe as a holy grail.

[@italiana626sc]

Thanks so much for looking out for us vegetarians!! This dish looks amazing and I have everything except mirin. Easy fix, so this is in the plan for this weekend!

[@bagelbenji]

I bought the cookbook for family for holidays but after seeing this recipe I bought one for myself!! I need Carla on my shelf.

[@jeffkoons001]

This is one of my favorite recipes EVER. It really is SO DAMN GOOD, Carla.

[@samanthagarner2926]

I just made this and it is absolutely the best thing I've eaten in a month. I will be riffing on this and eating this exact thing forever. Thank you!

[@damienjohn]

Oh definitely giving this one a shot. Have been trying to eat vegetarian/vegan 3 days a week and this looks perfect.

[@ninachan24]

I made this as a side dish at Christmas and it tasted great.

[@kevinkohler2750]

I took my copy of your book to my girlfriend's place so we could make these together. She liked them so much, she stole my book! Now I have to get another copy so I can make them for myself!

[@toverfee999]

I just received your book in the mail today and immidiately wanted to try this! I think I’m going to spin it and make it with tempeh since I don’t usually like tofu. Thank you so much for the lovely recepies and your positive energy. Keep doing you Carla! 🤗💕

[@aaronflameboy]

I made this with tempeh a couple of weeks ago and it was fantastic! Would highly recommend

[@forgottenesper]

I just bought some gochujang and was looking for a recipe to use it... I LOVE spicy green beans (usually work pork) and I also love tofu... This is a sign from the heavens.

[@gretchenmittelstaedt6703]

New lighting, 2nd camera, chopping ASMR, great editing - love the new look to this video!

[@EricSRiley]

I've made this three times since this video dropped and every time I love it more. This is a total winner!

[@aclementine9928]

Made this last night, didn't know what to expect but it was delish!

[@devh6168]

So often my husband will come in the kitchen and be like 'wow whatever you're making smells amazing!' And I will have just started cooking onions and garlic.... 😄😄😄

[@jenniferhanson4828]

This looks so good! My husband is vegetarian and I am always looking for different ideas and satisfying meals. I can't wait to try this tomorrow, and I'm not sure how I missed this video 3 months ago. Love you carla, thanks for all you do! 💕

[@jezeraeuppal3544]

I always loved Carla she’s so true to herself an so knowledgeable. Her recipes are complex yet simple at the same time. I can definitely appreciate this recipe, due to the fact that I’ve cut most meats out of my diet.

[@anoddman3911]

I have made this several times now, I absolutely love it, and it is ending up one of my go-to's. I don't have to pick up many ingredients to make it work, it's inexpensive, easy to make, nice and quick for weeknights, not to mention both healthy and delicious! (I appreciate the spin its, as I don' t keep gochujang, but can confirm the the miso/siracha combo is very tasty)

[@grainofsalt2113]

I love this concept. I could imagine subbing the green beans with tenderstem broccoli. That (literally) looks so good!

[@ReDS4League]

i got your book for christmas and i actually wanted to try out this recipe this week, looks so delicious!

[@lynneann9166]

thanks for making your recipe fit ONE sheet of paper. I love you

[@kaiju_k5042]

Just finished eating 3 bowls of this, omg.. one of the best things I've ever made and perhaps eaten. Spiiiiicy but 🧡 it and the tofu technique here alone is gold but add that spectacular sauce.. and my fave beans, wow. 10 stars.

[@Tazzinaespresso]

Made this for dinner. Very tasty. Has great flavour and makes for a delish weeknight, very quickish meal. Don't expect the "sauce" to develop the clinginess that cornstarch slurried one would. I now "batch" this sauce to have on hand whenever I ceebs cooking Some things I found -I starched my tofu and cooked it in a hot hot hot pan (scallop-in-a-clock-style) to make things go quicker. This worked really well -Frozen green beans work just fine, are cheaper, and save time, though won't have as much crunch (I don't mind at all) -A tiny splash of sesame oil and white pepper at the end of frying go a long way. If you want them less pronounced, put both these things in when adding the garlic/ginger

[@nataliealvarado9753]

Loved it ❤❤❤❤

[@ColorMyWorld250]

every week i am so excited for carla!!!!! thank you so much for these videos!

[@rwick82]

Made this (yums) and bought the book (yay). Love ya Carla, keep ‘em coming!

[@leighroble3107]

I love that you can hear how crisp that tofu is when pulling it out of the pan! I must try this!

[@AmbroseReed]

Totally agree that black vinegar > balsamic is a weird swap! Malt makes way more sense.

[@limyapsheng8080]

It reminds me of a dish we have in South East Asia called Sambal Goreng and we mix and match it with tofu and tempe! Im so gonna get me some tomorrow!

[@adriennepink1]

Made this tonight and husband and I just loved it! We are vegetarian so we love tofu already, but the flavours were so punchy, I hate bland. Never used black vinegar before so had to find that, but it was easy, and now will try to use in other dishes. I subbed the beans for brocollini which was a nice spin. Thanks for the great recipe, now which one to try next ;)

[@7693075]

Made this for dinner the other night, the balance of the ginger, scallions and sauce was amazing. Can't wait to keep trying more with tofu, just wish I could find some black vinegar 🇨🇦♥️

[@adriennepink1]

A year late but for anyone else in Canada - I bought black vinegar at Real Canadian Superstore, brand is called Chinkiang Vinegar. Found in the aisle with the other asian ingredients.

[@phylliscraine]

Burt what I REALLY love love love....is the sweet 1970's design to the book cover.

[@MeloniousThunk]

You just inspired me to make dinner instead of opening a can o soup. Thanks Carla. Btw, you can use a grapefruit spoon to peel ginger and it’s the best of all worlds. You’re welcome! 😉

[@vamm4546]

I made it and it's delicious 😋 thanks Carla!!!!

[@ayshaf5505]

Saw this video and realized I had all the ingredients so I made it tonight for dinner! Sooo good!!

[@JastaAdventures]

This video was a game changer for me! Just tearing up the tofu instead of cutting at 90 degree angles makes a big difference. I’ve been wrapping the block of tofu in a clean kitchen towel overnight, sometimes two nights with a fresh towel, then tearing up the tofu, dunking it in chipotle adobe, and air frying it in my toaster oven. It’s sooooo good!

[@crystalcota4423]

I've made this dish every week for a month now! It's so delicious

[@barbaragavin2710]

So excited to make this Carla!

[@vagentzero]

When people recommend balsamic as a replacement for chinkiang/black vinegar, I think they mean the cheap stuff. It works (I've used it a couple times for kung pao in a pinch), but I can see the argument for malt vinegar working better!

[@maddyvogel4525]

I made this last night and it was so easy and yummy! I don't usually like tofu, but this crispy tofu is so good.

[@carolyn7298]

I made your floppy garlicky broccoli with polenta last night - it was sooooo gooood!!! ☺️🙏

[@brandonneth7707]

it’s settled, i was concerned there wouldn’t be enough vegan friendly recipes in your book, but i’m convinced. order placed.

[@CarlaLalliMusic123]

thank you! 50+ veg recipes in the book, many easily veganized by using alt-milk yogurt or vegan cheese or just eggs product

[@snkfrk10]

That Brad Leone Chinese Santoku knife. Obsessed. I have your book and this has jumped up the list.

[@sunfvalley]

this is my mom's favorite dish lol, i eat this at least twice a week nice to see tofu getting more attention these days^^

[@quarterarcade8825]

I needed this. Thank you Carla!!!!

[@leot_rey]

I (finally) got the book for Christmas and I've been waiting to make this ! Can't wait to try it now theres a video !

[@pickapia909]

Just received Carla’s book for Christmas - can’t wait to get cooking!

[@heyajoy]

Made this tonight and it was bomb! Adding it to the rotation.

[@adventuresinorganizing5773]

I have renewed your book from the library twice…it’s So Good

[@noolness123]

i saw this video today and immediately made it. so delicious!

[@G4br13lle]

i just got around to making this, and it is absolutely fantastic!!!!

[@bautista1480]

I made this a while ago and it was INCREDIBLE! Please try it out. I’d never made tofu that had texture like this or that tasted as good as this one did before.

[@macaoron]

That Smells So Good: a cookbook with scratch-and-sniff stickers for each recipe!

[@BloomingColleen]

Making this ASAP! Looks delicious!

[@fncypntsz8825]

This LOOKS *SO* good! I"m making this tomorrow.

[@amandadagbo2004]

What brand is your rice pot or where can I purchase? I love that little pot!

[@pattymk13]

I made this and it is great.

[@JonathanCurtis]

Would Shaoxing work as a mirin sub? Maybe with a small dash of sugar for the sweetness?

[@fordhouse8b]

I don’t know if it would be a perfect substitute, but I’m sure it would be a delicious one. The goal of substitutions need not alway be to precisely replicate the flavor of the original dish, but can sometime be about creating a slightly different, but equally tasty one. That being said, with al the other strong flavors, like ginger, gochujang, and black vinegar, substituting one of the milder ones, mirin, probably wont alter the final results dramatically.

[@BaldursPicketFence]

Hi Jonathan, so Chinese families and Asian families in general cook variations of stir fried dishes like this, and in my family we’d probably use shaoxing wine as well, but shaoxing can really stand out a lot if you put too much so maybe put less?

[@fordhouse8b]

@@BaldursPicketFence Good point.

[@JonathanCurtis]

@@BaldursPicketFence I use shaoxing quite a bit in my cooking, and agree the floral quality can take over if you go heavy but I do love it! It’s my go to liquid for deglazing when braising red meat.

[@lianora3185]

looks delish! defo trying

[@nicg1137]

This looks SO good!!

[@boriqua831]

Yum! Cant wait to try this myself. Btw, would love to know what knife tat was you were using. Thanks!

[@romanzaporozhets4237]

This is really good

[@000euMJ]

Will it be alcohoolic? Since the mirin cooks for a very small time.

[@haiderelshemari2502]

thank you fir sharing a plant based recipe queen

[@allysonblessing860]

Burned dirty and topped w a lil mayo (lime and chili crisp too) and woooo doggy it was good

[@lynnadames9526]

FABULOUS!

[@fordhouse8b]

You know what they say, ‘Honey, does this bowl make my green onions look big’?

[@ElizaCocoful]

Love the vegan recipe! Always love more vegan ideas!

[@giancarlopia1404]

This looks delicious!

[@judymiller323]

black sesame seeds would be a nice finish

[@Dhencoco13]

Trying this tonight! Wish me luck 🤞

[@daviddavis3134]

Looks yummy... only had tofu a couple times. Both times it was bland. This recipe looks delicious! Thank you for sharing!

[@mallorykane2843]

tofu *is* bland, it's all about the sauce. can also try tofu puffs or freezing and thawing a block before cooking. puffs have a big air pocket to hold flavor and freezing a block first forces the ice to expand in it leaving lots of little pockets to help hold sauce.

[@daviddavis3134]

@@mallorykane2843 Thank you for the info! Greatly appreciated!

[@laurelmaha6211]

I really enjoyed seeing your nails up close while you cook! do you have a nail tech you see, or do you do this yourself?

[@rachelshulman111]

Thanks for vegan recipes 💚💚

[@saqarkhaleefah6159]

In what kind kf oil do you fry the tofu?

[@zavs350]

I feel like this would be so good with squash, but I love squash a little too much so maybe it's just me lol

[@amandadurany2757]

I have never tried tofu and this recipe makes me want to try. I’m such a spice wimp though. What could I swap out to make the sauce not spicy?

[@Grandma_100]

You could use less gochujang and it would still be great

[@emilyyyymaeeee1234]

This video quality is 👌🏽👌🏽👌🏽

[@janiececalderon8993]

Came for the tofu, stayed to hear carla say “kraggly bits”

[@wimberley707]

What is that ginger grater? I'm looking to replace mine and this one looks so easy to hold while grating.

[@LeylaWilson-0]

Can’t wait to try this !

[@harvestmoon_autumnsky]

Dare I say it....that sounds so good! I have to look up how long gochujang keeps in the fridge opened. I used mine, but then it sat for more than a month, so I tossed it. But if it's fermented does it go bad?

[@jendockter6646]

The jar I’ve had in my fridge for the last 18 months says no. Unless it’s got something fuzzy growing on it, it should be fine.

[@notmyname327]

I'm all for vegetarian and vegan recipes! Let's keep "burning clean"!

[@ngoodfel]

This was really good.

[@samllamzon]

Looks really good! If this were a rice bowl, do you think it would be a good idea to slice the beans in half, to make it easier to eat? Probably not that aesthetically pleasing tho right? 😅

[@sjt4225]

Adorbs AF