Chinese-American · dinner
Crispy Tofu and Green Bean Stir-Fry
A meatless, rice-based night between catfish, jerk chicken and pork chops, reusing the week's green beans and honey.
- Total time
- 25 min
- Serves
- 2
- Est. cost
- $12
Ingredients
For 2 servings
Produce
- extra-firm tofu14 oz
- green beans12 oz
- garlic3 clove
- fresh ginger1 tbsp
- scallion1 bunch
Pantry & grains
- microwave rice pouch2 package
- cornstarch2 tbsp
- honey1 tbsp
- vegetable oil2 tbsp
Sauces & condiments
- soy sauce3 tbsp
- rice vinegar1 tbsp
- toasted sesame oil1 tsp
Method
- 1
Pat tofu very dry with paper towels, cut into 3/4-inch cubes, and toss with 1 tbsp cornstarch and a pinch of salt.
- 2
Whisk soy sauce, honey, rice vinegar, sesame oil, and the remaining 1 tbsp cornstarch with 1/3 cup water. Mince garlic and ginger; slice scallions.
- 3
Heat vegetable oil in a large nonstick skillet over medium-high. Cook tofu 8-10 minutes, turning occasionally, until golden and crisp on most sides. Remove to a plate.
- 4
Add green beans and 2 tbsp water to the same skillet, cover, and cook 3 minutes. Uncover and cook 2-3 minutes more until bright green and blistered.
- 5
Add garlic and ginger and stir 30 seconds until fragrant. Pour in the sauce and simmer 1 minute until glossy and thickened.
- 6
Return tofu to the pan and toss to coat. Microwave rice pouches per package directions and serve topped with scallions.
Kitchen note
Buy extra green beans for the pork chop night, then press the tofu while you trim them so it crisps faster.Approximate per serving: 530 calories, 24g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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