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
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.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 218
- Calories from fat 99
- Total Fat 11gm 17%
- Sodium 627mg 28%
- Total Carbohydrates 20gm 7%
- Fiber 5gm 20%
- Protein 12gm
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.