Crispy Tofu and String Beans
Ingredients
Tofu
- 15 oz block of pressed extra firm tofu
Tofu coating
- 2 tsp neutral oil
- 1 tbl soy sauce
- 1 tbl dark soy sauce
- 1 tbl cornstarch
- 1/2 tsp crushed red pepper
- 1/2 tsp five spice powder
Stir fry sauce
- 2 large garlic cloves minced
- 2 tbl agave or maple syrup
- 2 tbl Chinese cooking wine or dry sherry
- 1 tbl soy sauce
- 1 tbl dark soy sauce
- 2 tbls seasoned rice vinegar
- 1 tbl toasted sesame oil
- 2 tsp sriracha
Stir fry vegetables
- 3/4 lbs string beans
- 1 in fresh ginger cut into matchsticks
- 5 green onions white and light green parts cut into 1 in pieces
- 1/2 cup toasted cashews (optional)
Preparation
Freeze block of tofu in freezer safe container overnight. Use pre pressed tofu to save time. Defrost to room temperature. Cut into 6 slabs through width of block then pull apart into irregular 1/2 in pieces
In a medium mixing bowl marinate pieces with oil, soy sauce, and salt. Put aside
Whisk together stir fry sauce in a small bowl.
In a large saute pan over med/med high heat, drizzle neutral oil to coat pan when hot add ginger and green onions. Stir frequently until soft about 2-3 min
Next add green beans and pinch of salt, stir frequently till crisp and tender another 3-4 min. Place in a med bowl. Wipe out pan with towel
Add cornstarch and the rest of tofu seasoning to the marinating tofu. Shake bowl vigorously till all is coated
Use pan again, set temp to med/med high heat, drizzle oil, when hot add tofu. Cook till crisp about 5-7 min shaking pan to cook all sides
Add reserved veggies and stir fry sauce, stir to coat and heat till thickens 2-3 min
Serve with rice and top with toasted cashews and green onions. Enjoy!!
