Tofu Szechuan-Style

By LisaMK

This is a delicious quick recipe for using tofu. It has a slight kick to it. You can add more chili pepper flakes to make it hotter. I found this recipe is from all recipes.

Ingredients

• 1/2 cup chicken broth, divided
• 1/4 cup reduced-sodium soy sauce
• 1 tablespoon tomato paste
• 2 teaspoons balsamic vinegar
• 2 teaspoons Stevia (2 packets)
• 1/4-1/2 teaspoon crushed red pepper, or to taste
• 1 teaspoon plus 2 tablespoons cornstarch, divided
• 1 14-ounce package extra-firm tofu, drained
• 2 tablespoons canola oil, divided
• 1 can green beans, french-style (fresh works great)
• 4 cloves garlic, minced
• 2 teaspoons minced fresh ginger

Details

Servings 4
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

Whisk 1/4 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 1/2- to 3/4-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.
Reduce heat to medium. Add the remaining 1 tablespoon oil to the pan. Add garlic and ginger; cook, stirring constantly, for 1 minute. Add the remaining 1/4 cup water and green beans, cover and cook until the beans are crisp-tender, 2 to 4 minutes. Stir the reserved soy sauce mixture and pour it over the green beans. Cook, stirring, until thickened, about 1 minute. Add the tofu and cook, stirring, until heated through, about 1 minute more.