Sour-Spicy Tofu, Green Beans & Mushrooms Stir-Fry
This simple stir-fry is full of flavour. I just finished the leftover from two days ago, and it was still delicious, not only vegetarians like it... Definitely a keeper!
Yield
4 servingsPrep
10 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
water
divided |
|
| ¼ | cup |
soy sauce, sodium reduced
|
|
| 1 | tablespoon |
tomato paste
|
|
| 2 | teaspoons |
balsamic vinegar
|
|
| 2 | teaspoons |
sugar
|
|
| ¼ | teaspoon |
cayenne pepper
or to taste |
|
| 1 | teaspoon |
cornstarch
|
|
| 2 | tablespoons |
cornstarch
|
|
| 14 | ounces |
tofu
1 package, extra-firm, drained |
|
| 1 | cup |
mushrooms
sliced |
|
| 2 ½ | tablespoons |
canola oil
divided |
|
| 4 | cups |
green beans
trimmed and halved |
|
| 5 | cloves |
garlic
minced |
|
| 2 | teaspoons |
ginger
freshly minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
water
divided |
|
| 59 | ml |
soy sauce, sodium reduced
|
|
| 15 | ml |
tomato paste
|
|
| 1E+1 | ml |
balsamic vinegar
|
|
| 1E+1 | ml |
sugar
|
|
| 1.3 | ml |
cayenne pepper
or to taste |
|
| 5 | ml |
cornstarch
|
|
| 3E+1 | ml |
cornstarch
|
|
| 404.6 | ml/g |
tofu
1 package, extra-firm, drained |
|
| 237 | ml |
mushrooms
sliced |
|
| 38 | ml |
canola oil
divided |
|
| 946 | ml |
green beans
trimmed and halved |
|
| 5 | cloves |
garlic
minced |
|
| 1E+1 | ml |
ginger
freshly minced |
|
Directions
Whisk ¼ cup water, soy sauce, tomato paste, vinegar, sugar, crushed red pepper to taste 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 cornstarch to coat.
Heat 1 tablespoon oil in a wok or large skillet over medium-high heat.
Add the tofu and spread out across the surface of the pan.
Let cook undisturbed for 2 minutes. Gently turn and stir. Continue cooking, stirring occasionally, until lightly browned and crispy, 2 to 3 minutes more.
Transfer to a plate.
Meanwhile, in another skillet add another ½ tablespoon oil and cook mushrooms for about 5 to 8 minutes, until most of the water is evaporated. Set aside.
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 crisp-tender, 2 to 4 minutes.
Stir in the reserved soy sauce mixture and pour it over the green beans.
Cook, stirring, until thickened, about 1 minute.
Add the tofu, mushrooms and cook, stirring, until heated through, about 1 minute more.
Serve warm.
