Tofu & Green Bean Skillet

Tofu & Green Bean Skillet

Crispy pan-fried tofu and tender-crisp green beans are coated in a simple yet savory garlic-ginger sauce, offering a satisfying plant-based meal alongside white rice.

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Ingredients

Instructions

  1. Combine 1 cup white rice with 1 3/4 cups water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
  2. While rice cooks, gently toss 1 block extra-firm tofu cubes with 1 tablespoon cornstarch in a bowl until coated. In a separate small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, and 2 tablespoons water for the sauce.
  3. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add the cornstarch-coated tofu in a single layer and pan-fry for 6-8 minutes, turning occasionally, until golden and crispy on all sides. Remove tofu from skillet and set aside.
  4. Add the remaining 1 tablespoon olive oil to the skillet. Add 1 pound fresh green beans and sauté for 4-5 minutes until tender-crisp.
  5. Add 3 cloves minced garlic and 1 teaspoon grated fresh ginger to the skillet and sauté for 30 seconds until fragrant.
  6. Return the crispy tofu to the skillet. Pour the prepared sauce over the tofu and green beans. Toss gently to coat and cook for 1-2 minutes, until the sauce thickens and coats everything.
  7. Serve immediately with the cooked white rice.

Notes

Pressing the tofu for at least 20 minutes beforehand will result in crispier tofu, but can be skipped if time is very short.

Nutrition (per serving)