Manchurian Green Beans with Tofu
A flavorful Asian-inspired dish combining crispy tofu and crunchy green beans in a savory sauce made with tamari, ginger, and árbol chiles. This vegetarian meal features perfectly cooked green beans and golden-brown tofu cubes tossed in a thick aromatic sauce with fresh herbs.
Ingredients
- •½ package extra-firm tofu
- •1½ pounds green beans
- •2 whole scallions
- •2 tablespoons fresh cilantro
- •2 cloves garlic
- •1 piece fresh ginger
- •2 whole árbol chiles
- •¼ cup low-sodium tamari
- •2 tablespoons fresh lemon juice
- •2 tablespoons arrowroot powder
Cooking Instructions
- 1.
Drain the tofu and press it between your hands to remove excess liquid. Cut the tofu into 1-inch cubes. Place the cubes in a large nonstick sauté pan over medium heat and cook for about 5 minutes, until golden and crispy on all sides.
5 min
- 2.
Meanwhile, to make the sauce, in a separate, large nonstick sauté pan, combine the garlic, ginger, and chiles and toast over medium heat for about 2 minutes, until they are aromatic, stirring constantly so they dont burn. Add the green beans and 3/4 cup water. Increase the heat to high and bring to a boil. Reduce the heat to medium and simmer for 5 to 7 minutes, until the beans are cooked but still crunchy. (Cook them for about 3 minutes if you like your vegetables al dente.)
7 min
- 3.
Combine the soy sauce, lemon juice, arrowroot, and 1/4 cup water to make a slurry and whisk with a fork until no lumps remain. Pour the slurry into the sauté pan and cook, stirring constantly, until the sauce thickens, about 3 minutes. Add the tofu and cook for 5 to 7 minutes, until the sauce coats the tofu and beans. Stir in the scallions and cilantro. Serve warm.
7 min
