Ginger Tofu and Green Bean Stir-Fry

Ingredients

• 12 oz extra-firm tofu, pressed and cubed
• 2 cup green beans, trimmed
• 1/2 cup shelled edamame
• 1 tbsp olive oil
• 1 tbsp fresh ginger, minced
• 3 clove garlic, minced
• 1 tbsp tamari
• 1 tsp rice vinegar
• 1 tsp toasted sesame oil
• 2 tsp cornstarch
• 2 stalk scallion, sliced
• 1 small red chili, sliced

Instructions

1. Pat the tofu cubes very dry and toss with the cornstarch until lightly coated — this is what gives them a crisp shell. Whisk the tamari, rice vinegar, sesame oil, and 2 tbsp water in a small bowl to make the sauce.
2. Heat the olive oil in a large nonstick skillet or wok over medium-high heat until it shimmers. Add the tofu in a single layer and sear undisturbed for 3 minutes, then turn and cook until golden and crisp on most sides, about 5 minutes total. Transfer to a plate.
3. Add the green beans to the hot pan with 2 tbsp water, cover, and steam-fry for 3 minutes until bright green and just tender-crisp. Uncover and add the edamame, ginger, garlic, and chili; stir-fry until fragrant, about 1 minute.
4. Return the tofu to the pan, pour in the sauce, and toss for 1 to 2 minutes until the sauce thickens and glosses everything. Scatter with scallions and serve hot.

Nutrition (per serving)

Calories

418

Protein

33 g

Fat

23 g

Carbs

18 g