Szechuan Tofu & Green Bean Stir Fry

This spicy vegetarian stir-fry is a great way to use green beans when they're bountiful and inexpensive at the supermarket. You can also try it with other vegetables, such as broccoli or peppers, just make sure to cut them into small pieces so that they cook quickly. Coating the tofu in cornstarch before you cook it gives it a light crust.

Ingredients

  • ½ cup water, divided
  • ¼ cup reduced-sodium soy sauce
  • 1 tablespoon tomato paste
  • 2 teaspoons chinkiang vinegar (see note) or balsamic vinegar
  • 2 teaspoons sugar
  • 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 neutral oil, such as canola or avocado, divided
  • 4 cups green beans, trimmed and cut in half
  • 4 cloves garlic, minced
  • 2 teaspoons minced fresh ginger

Directions

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