SZECHUAN TOFU & GREEN BEAN STIR FRY

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This spicy vegetarian stir fry is a great way to use green beans. You can also try it with other vegetables, such as broccoli or peppers, just make sure to cut them into small pieces so that they cook quickly. 

Tip: Coating the tofu in cornstarch before you cook it give it a light crust.


INGREDIENTS 

  • 1/2 cup water, divided 
  • 1/4 cup soy sauce
  • 1 tbsp tomato paste 
  • 2 tsp chinkiang vinegar (see note) or balsamic vinegar
  • 2 tsp sugar 
  • 1/4-1/2 tsp crushed red chillie or to taste 
  • 1 tsp plus 2 tbsp cornstarch, divided 
  • 1 14 ounce package extra firm tofu, drained 
  •  2 tbsp corn oil, divided 
  • 4 cups green beans, trimmed and cut in half
  • 4 clove garlic, minced 
  • 2 tsp minced fresh ginger 


METHOD

  1. Whisk 1/4 cup water, soy sauce, tomato paste, sugar, vinegar, 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 tbsp oil I  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 light browned and crispy (2 to 3 minutes more). Transfer to a plate. 
  3. Reduce heat to medium. Add the remaining 1 tbsp oil to the pan. Add green beans,garlic and ginger; cook, stirring constantly, for 1 minute. Aff 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 lightly sweet vinegar. It is available in many Asian specialty markets. If unavailable, balsamic vinegar is an acceptable substitute.


cheers and happy eating!!!!

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