Total time: 30 minutes
- 1/2 C water, divided
- 1/4 C reduced-sodium soy sauce
- 1 tbsp tomato paste
- 2 tsp Chinkiang vinegar or balsamic vinegar
- 2 tsp sugar
- 1/4 - 1/2 tsp crushed red pepper, or to taste
- 1 tsp plus 2 tbsp cornstarch, divided
- 1 - 14 oz. package extra-firm tofu, drained
- 2 tbsp canola oil, divded
- 4 C green beans, trimmed and cut in half
- 4 cloves garlic, minced
- 2 tsp minced fresh ginger (*Don't have fresh ginger? Try a few shakes of ground ginger instead.)
- *I throw in some sliced red pepper to up my daily veggie intake and highly recommend you do, too!
- Whisk 1/4 C water, soy sauce, tomato paste, vinegar, sugar, crushed red pepper to taste and 1 tsp cornstarch in a small bowl. Set aside. Cut tofu into 1/2 - 3/4" cubes and pat dry. Toss the tofu in a bowl with the remaining 2 tbsp cornstarch to coat.
- Heat 1 tbsp 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.
- Reduce heat to medium. Add the remaining 1 tbsp oil to the pan. Add green beans, (*peppers if you're using them), garlic, and ginger; cook, stirring constantly, for 1 minute. Add the remaining 1/4 C water, cover and cook until the beans are crisp-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.