Szechuan Tofu and Green Bean Stir-Fry

Szechuan Tofu and Green Bean Stir-Fry

Course Main Course

Keyword Balsamic Vinegar, Canola Oil, Corn Starch, Garlic, Garlic Cloves, Ginger, Green Beans, Red Pepper Flakes, Soy Sauce, Sugar, Szechuan, Tofu, Tomato Paste, Vegan, Vegetarian

Dietary Need Vegan, Vegetarian

Cooking Method Skillet, Stovetop

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 180kcal

Equipment

Stovetop
Small Bowl
Large Bowl
Skillet

Ingredients

½ cup Water Divided
¼ cup Soy Sauce Reduced sodium
1 Tablespoon Tomato Paste
2 teaspoons Balsamic Vinegar
2 teaspoons Sugar
¼ teaspoon Red Pepper Flakes Or to taste
1 teaspoon Corn Starch plus 2 Tablespoons, divided
1 package Tofu 14 ounces, extra firm, drained
2 Tablespoons Canola Oil Divided
4 cups Green Beans Trimmed and cut in half
4 cloves Garlic Minced
2 teaspoons Ginger Fresh, minced

Instructions

Whisk ¼ cup water, soy sauce, tomato paste, vinegar, sugar, red pepper flakes, and 1 teaspoon cornstarch in a small bowl. Set aside.
Cut tofu into ½- to ¾-inch cubes and pat dry.
Toss the tofu in a bowl with the remaining 2 Tablespoons of cornstarch to coat.
Heat 1 Tablespoon oil in a skillet over medium-high heat. Add the tofu, let cook undisturbed for 2 minutes. Gently turn and stir. Continue cooking and stirring occasionally, until lightly browned and crispy, 2 to 3 minutes more. Transfer to a plate.
Reduce heat to medium. Add the remaining 1 Tablespoon oil to the pan. Add green beans, garlic, and ginger. Cook, stirring constantly, for 1 minute.
Add the remaining ¼ cup water. Cover and cook until the beans are 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.

Nutrition