Sour-Spicy Tofu, Green Beans & Mushrooms Stir-Fry

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.