epicurious4.8
Stir Fried String Beans With Tofu
Other plant-based protein, such as tempeh or seitan, can be used in this green bean and tofu stir-fry with black bean sauce. A quick vegetarian Chinese dinner.
👥 4 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Maggie Zhu📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●pan
📝 Preparation Steps
1
To prepare the tofu: Pat the tofu dry with paper towels. In a large bowl, combine the tofu, 1 tablespoon wine, salt, and 2 teaspoons cornstarch and stir to mix well. Let stand for ⏱️ 15 minutes to marinate while you prepare the other ingredients.
2
To make the sauce: In a medium bowl, combine ⅓ cup of water with the soy sauce, 2 tablespoons wine, black bean sauce, sugar, and 2 teaspoons cornstarch. Stir to mix well.
3
To make the stir-fry: In a large skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Strain the tofu and add it to the skillet without overlapping. Let cook undisturbed until the bottoms turn golden, 2 to ⏱️ 3 minutes. Flip over and cook the other sides until golden. Transfer to a large plate.
4
Add the remaining 1 tablespoon oil and the green beans to the pan and reduce the heat to medium. Cook the green beans, stirring and flipping occasionally, until they are browned and tender, ⏱️ 10 minutes or so. Reduce the heat to medium-low if the pan starts to smoke.
5
Increase the heat to medium-high and add the garlic, ginger, and scallions. Drizzle with the 1 teaspoon oil and cook and stir for ⏱️ 1 minute to release the fragrance.
(454 g) green beans, cut into 1-inch-long pieces1 poundgarlic, chopped3 cloves
6
Add the tofu back into the skillet. Stir the sauce again to make sure the cornstarch is dissolved, then pour it into the pan. Stir a few times until the sauce thickens and coats the ingredients.
7
Immediately transfer the contents of the pan to a large plate and serve hot over rice (if using).
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