Green Beans + Tofu & Pepper Sauce

The crisp of the green beans, savory shallots and umami sauce with tofu, is a combo that will win over even the most hesitant tofu eater.
Serve along with fresh rice and a green salad dressed with a tangy mustard vinaigrette, or pickled veggies.
Serving for 4.
Note: To make the tofu pieces nice and crisp, extracting the liquid is key. Drain, wrap in a clean dish towel and set a heavy pan or dish on top of tofu, for at least 20 minutes, if not more.

1 Tofu block, firm. Drained and most liquid removed.Cut into small cubes

1.50 tbsp Cornstarch

⅓ cup Soy sauceCoconut amino can be substituted for gluten free

2 tbsp Brown sugar

1 tbsp Ground ginger2 tbsp fresh finely chopped ginger can be substituted

¼ tsp White pepper (will make it more spicy)Black pepper can be substituted

12 oz Green beans, chopped into 1 inch piecesSnap peas, Bok choy or Asparagus can be substituted

1 Shallot, halved and sliced

4 tbsp Oil1 tbsp of sesame oil can be used, adds a layer of flavor

In a medium bowl, combine tofu cubes and cornstarch together, set aside.

In a small bowl whisk together soy sauce, brown sugar, ginger and pepper. Set aside.

In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat. Add coated tofu pieces to hot oil. Crisp up tofu pieces, carefully sautéing and moving them, browning on all sides. About 5-7 minutes.
Remove pieces and set aside.

Heat remaining oil in skillet.
Add in beans and shallots. Sauté veggies, for about 5-7 minutes. Until shallot is cooked through.

Add back to skillet the crispy tofu pieces, and pepper sauce. Stir everything together and cook, until sauce reduces and thickens. About 2-3 minutes.

Enjoy!

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Green Beans + Tofu & Pepper Sauce