Crispy Tofu Stir-Fry with Mushrooms and Green Beans

Press and dry 1-14 oz block extra-firm tofu with a heavy object and paper towels to remove excess liquid.

Cut tofu into bite-size cubes and toss with some low-sodium tamari or soy sauce to lightly coat each cube.

Place 3 tbsp corn starch into a freezer bag, add tofu cubes, seal bag, and shake until tofu pieces are coated with 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, 2 tsp sesame oil, 1 tsp finely minced ginger, and 5 finely minced garlic cloves to make Korean BBQ sauce.

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

Heat a little neutral oil in a non-stick skillet, add 1 lb cremini mushrooms thickly sliced flat side down, let sit a few minutes, then sauté until both sides are dark golden-brown, add a splash of tamari or soy sauce and cook for 30 seconds, then transfer to a flat plate.

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

Add more oil if needed and sauté the coated tofu until all sides are golden, then transfer back mushrooms and green beans into the skillet with tofu.

Pour the sauce into a small saucepan, bring to a gentle boil while whisking, add the dissolved corn starch mixture and keep whisking until it starts to thicken.

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

Refrigerate any leftover sauce for later use.