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


Ingredient Checklist


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.

  • 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; 10 g total fat; 2 g saturated fat; 5 g polyunsaturated fat; 3 g monounsaturated fat; 0 mg cholesterol; 419 mg sodium. 278 mg potassium; 42 g carbohydrates; 3 g fiber; 10 g sugar; 15 g protein; 0 g trans fatty acid; 612 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 43 mcg folate; 0 mcg vitamin b12; 353 mg calcium; 4 mg iron;