Mark Bittman is my favorite food writer. I recently came across a 2007 column of his (I do miss the Minimalist) in which he ,very sensibly, talked about using more veggies and less noodles while cooking. So when I saw the vegan recipe he described, I immediately ordered tofu skins (which I’ve never cooked with) and rice sticks off the internet. Like all Bittman recipes, this one is a masterclass in simplicity of techniques and strength of flavors. I did double the rice noodles and added more soy sauce that he calls for. Simply fabulous! I bet this will be even better with haricot verts.
First boil some water and soak 4 oz of tofu skins (10 min) and 4-8 oz of thick rice sticks (20 minutes).
In a pan- heat 2 tbsp of regular oil and 2 tbsp of sesame oil. Fry up 2 tbsp of chopped ginger and 1-2 chopped green chillies for a few seconds. Add a pound of green beans (I used frozen) and cook covered for 10 mintues or so. Add tofu skins cut into strips if they are wide. Cook for 5 mintues or so covered. Add rice noodles and 2-4 tbsp of soy sauce. Taste for salt and pepper. Serve with chopped green chillies in vinegar.