Szechuan Tofu & Green Bean Stir-Fry

Made it,
Loved it.

Serving size 4

Prep Time 30MIN

Total Time 30MIN

Ingredients

½ cup water, divided
¼ cup reduced-sodium soy sauce
1 Tbsp tomato paste
2 tsp Chinkiang vinegar (see note) or balsamic vinegar
2 tsp sugar
½ tsp crushed red pepper, or to taste
1 tsp plus 2 tablespoon cornstarch, divided
1 14-ounce package extra-firm tofu, drained
2 Tbsp canola oil, divided
4 cup green beans, trimmed and cut in half
4 cloves garlic, minced
2 Tbsp minced fresh ginger

Directions

1. Whisk 1/4 cup water, soy sauce, tomato paste, vinegar, sugar, crushed red pepper to taste and 1 teaspoon cornstarch in a small bowl. Set aside. Cut tofu into 1/2- to 3/4-inch cubes and pat dry. Toss the tofu in a bowl with the remaining 2 tablespoons cornstarch to coat.

2. Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add the tofu and spread out across the surface of the pan. Let cook undisturbed for 2 minutes. Gently turn and stir. Continue cooking, stirring occasionally, until lightly browned and crispy, 2 to 3 minutes more. Transfer to a plate.

3. Reduce heat to medium. Add the remaining 1 tablespoon oil to the pan. Add green beans, garlic and ginger; cook, stirring constantly, for 1 minute. Add the remaining 1/4 cup water, cover and cook until the beans are crisp-tender, 2 to 4 minutes. Stir the reserved soy sauce mixture and pour it over the green beans. Cook, stirring, until thickened, about 1 minute. Add the tofu and cook, stirring, until heated through, about 1 minute more.

Ingredient note: Chinkiang is a dark, slightly sweet vinegar. It is available in many Asian specialty markets. If unavailable, balsamic vinegar is an acceptable substitute.