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Seasoned with fish and soy sauces, sugar and ginger, this simple stir-fry features a Southeast Asian flavor profile. To contrast the beans’ tender-crispness, we prefer the more yielding texture of firm tofu over the bounciness of extra-firm, but either works. Whichever you use, be sure to salt the tofu cubes and let them drain in a colander for five to 10 minutes as the recipe instructs.
We found that salted tofu better absorbs the flavorings that are applied during cooking. Serve this as part of an Asian meal or offer it as a light main, with steamed rice on the side.
ounce container firm tofu, drained, patted dry and cut into ½- to ¾-inch cubes
Kosher salt and ground black pepper
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