Crispy Tofu and String Beans
Ingredients
- 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
- 3/4 lbs string beans
- 1 in fresh ginger cut into matchsticks
- 5 green onions white/ light green parts cut into 1 in pieces
- 1/2 cup toasted cashews (optional)
Preparation
Freeze the block of tofu in a freezer-safe container overnight. Use pre-pressed tofu to save time. Defrost to room temperature. Cut into 6 slabs through the width of the block, then pull apart into irregular 1/2-inch pieces.
In a medium mixing bowl, marinate the tofu pieces with oil, soy sauce, and salt. Set aside.
Whisk together the stir fry sauce in a small bowl.
In a large saute pan over medium to medium-high heat, drizzle neutral oil to coat the pan. When hot, add ginger and green onions. Stir frequently until soft, about 2-3 minutes.
Add green beans and a pinch of salt. Stir frequently until crisp and tender, another 3-4 minutes. Place in a medium bowl. Wipe out the pan with a towel.
Add cornstarch and the rest of the tofu seasoning to the marinating tofu. Shake the bowl vigorously until all is coated.
Use the pan again, set temperature to medium to medium-high heat, and drizzle oil. When hot, add tofu. Cook until crisp, about 5-7 minutes, shaking the pan to cook all sides.
Add the reserved vegetables and stir fry sauce. Stir to coat and heat until the sauce thickens, 2-3 minutes.
Serve with rice and top with toasted cashews and green onions. Enjoy.
