Szechuan Tofu & Green Bean Stir-Fry

(from danadanger’s recipe box)

Source: http://www.eatingwell.com/recipes/szechuan_tofu_stir_fry.html

Categories: dinner

Ingredients

  • 1/2 cup water, divided
  • 1/4 cup reduced-sodium soy sauce
  • 1 tablespoon tomato paste
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons sugar
  • 1/4-1/2 teaspoon crushed red pepper, or to taste
  • 1 teaspoon plus 2 tablespoons cornstarch, divided
  • 1 14-ounce package extra-firm tofu, drained
  • 2 tablespoons canola oil, divided
  • 4 cups green beans, trimmed and cut in half
  • 4 cloves garlic, minced
  • 2 teaspoons 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.

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