Sour-Spicy Tofu, Green Beans and 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!
soy sauce, sodium reduced
or to taste
1 package, extra-firm, drained
trimmed and halved
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.