Cooking & Baking

Source-https://www.thescramble.com/recipes/hoisin-glazed-green-beans-and-tofu/


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cook time-30 minutes


Snip--Ingredients

16 oz. extra-firm tofu drained, wrapped it in a clean dishcloth for as long as possible (up to 12 hours), but at least 5 minutes, and cut it into 1-inch cubes
2 Tbsp. canola or vegetable oil
2 tsp. cornstarch
2 Tbsp. hoisin sauce (sold with Asian foods)
2 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
1 tsp. sesame oil
1/4 tsp. crushed red pepper flakes optional
16 oz. green beans, fresh or frozen trimmed and halved
2 cloves garlic minced, about 1 tsp

Instructions

First, In a medium bowl, toss the tofu cubes with half of the cornstarch.

Heat the oil in a large nonstick skillet or wok over medium heat.

When the oil is hot, add the tofu in a single layer and brown it, turning occasionally, for about 10 minutes until it is golden brown.

Using a spatula, transfer the tofu to a plate and set it aside.--I use bamboo tongs, easier for me to rotate the cubes

Meanwhile, in the bowl that held the tofu, whisk together the hoisin sauce, soy sauce, sesame oil, crushed red pepper flakes (optional), remaining cornstarch, and 1 Tbsp. water.

Add the green beans, garlic, and 2 Tbsp. water to the skillet and cook them for 2 – 3 minutes, then add the sauce, cook for 2 more minutes, then add the tofu and cook it all together for 1 more minute until the green beans are tender-crisp and nicely glazed with the sauce. Serve it immediately over rice or refrigerate it for up to 3 days.