Extra-firm tofu is the choice for this quick, pretty and nourishing dish. It's least likely to stick in the pan or fall apart when turned.

Source: Midwest Living

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Credit: Blaine Moats

Recipe Summary

hands-on:
15 mins
total:
30 mins
Servings:
4
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fold a clean dish towel in half; place tofu on towel, then fold towel over tofu. Set a plate and two heavy cans on top. Let sit for 20 minutes.

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  • Meanwhile, in a small bowl, whisk together hoisin sauce, lime juice, soy sauce, honey, and Sriracha sauce. Set aside.

  • Cut tofu into 3/4-inch cubes; toss with cornstarch. In a large nonstick skillet or wok, heat oil over medium-high heat until shimmering. Add tofu in a single layer. Cook until golden brown on bottom, about 2 minutes; toss. Continue cooking and turning until browned on most sides, about 4 minutes. Transfer to a plate.

  • Add green beans and the water to skillet. Cover and cook 1 minute. Add ginger and garlic. Cook and stir until beans are tender and slightly charred, about 4 minutes.

  • Return tofu to skillet; add sauce and cook, stirring, until thickened, about 1 minute. Sprinkle with green onions and toasted sesame seeds. Serve over hot rice.

Nutrition Facts

305 calories; fat 10g; saturated fat 2g; carbohydrates 42g; mono fat 3g; poly fat 5g; insoluble fiber 3g; sugars 10g; protein 15g; vitamin a 611.9IU; vitamin c 12.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.5mg; vitamin b6 0.2mg; folate 43.2mcg; sodium 419mg; potassium 278mg; calcium 353mg; iron 3.7mg.
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