INGREDIENTS:
- 1 pkg extra-firm tofu, cut in 1-inch (2.5 cm) cubes
- 1 tbsp (15 mL) cornstarch
- 3 tbsp (45 mL) vegetable oil
- 3 cloves garlic, minced2 green onions, thinly sliced (light and dark green parts separated)
- 1 tbsp (15 mL) minced fresh ginger
- 1/3 tsp (1 mL) hot pepper flakes
- 2 tbsp (30 mL) tomato paste
- 450 g green beans, trimmed (about 6 cups)
- 1 cup (250 mL) vegetable broth
- 1 tbsp (15 mL) hoisin sauce
- 2 tsp (10 mL) sodium-reduced soy sauce
INSTRUCTIONS:
- Gently toss tofu with cornstarch to coat. In wok, heat oil over medium-high heat; fry tofu, turning occasionally, until crisp and golden, about 10 minutes. Drain on paper towel-lined plate.
- Drain all but 2 tsp oil from wok. Add garlic, light green parts of green onions, ginger and hot pepper flakes; stir-fry for 1 minute. Add tomato paste; stir-fry for 30 seconds. Add green beans, broth, 1/4 cup water, hoisin sauce and soy sauce; stir-fry until green beans are tender-crisp, 5 to 6 minutes. Add tofu and green parts of green onions; stir-fry until coated and heated through, about 1 minute.
Source: Index to the Recipe File
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