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Stir-Fried Ginger Green Beans with Tofu

4 to 6 Servings

40 minutes

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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.

4 to 6

Servings

Tip

Don’t forget to pat the tofu dry after draining so the cubes splatter less and brown well. Also, be sure to use a nonstick skillet to ensure the tofu won’t stick, especially after the sauce mixture, which contains sugar, is added.

40 minutes

Ingredients

  • 14

    ounce container firm tofu, drained, patted dry and cut into ½- to ¾-inch cubes

  • Kosher salt and ground black pepper

Directions

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