Crispy Tofu Stir-Fry with Mushrooms and Green Beans

Press and dry the 1-14oz block of extra-firm tofu with a heavy object and paper towels to remove excess liquid. Cut into bite-size cubes.

Toss the tofu cubes with some low-sodium tamari or soy sauce to lightly coat each cube.

Place 3 tbsp corn starch into a freezer bag, add the tofu cubes, seal the bag, and shake until the tofu pieces are coated with the corn starch.

In a medium bowl, mix 3/4 cup low-sodium tamari or soy sauce, 3 tbsp maple syrup, 1/4 cup water, 1 tbsp rice vinegar, 1-1/2 tbsp chili paste (or to taste), 2 tsp sesame oil, 1 tsp finely minced ginger, and 5 finely minced garlic cloves to make the Korean BBQ sauce.

In a small bowl, mix 1 tbsp cornstarch in 1 tbsp water until dissolved and set aside.

Heat a little neutral oil in a non-stick skillet. Add 1 lb thickly sliced cremini mushrooms, flat side down, and let sit a few minutes before disturbing until the bottom is dark golden-brown. Sauté until both sides are the same color.

Add a splash of tamari or soy sauce to the mushrooms and cook for 30 seconds. Transfer to a flat plate.

Add 1 lb cut French green beans to the skillet and sauté until dark golden-brown. Transfer to the plate with the mushrooms.

Add more oil to the skillet if needed and sauté the coated tofu until all sides are golden. Transfer to another plate or the same if space allows.

Return the mushrooms and green beans to the skillet with the tofu.

Pour the sauce into a small saucepan. Bring to a gentle boil while whisking. Add the dissolved cornstarch mixture and keep whisking until the sauce starts to thicken.

Spoon the desired amount of sauce into the skillet with the tofu and veggies. Mix well to incorporate while gently heating.

Refrigerate any leftover sauce.