Rated 4.0 stars by 1 users
Entree
Asian
2 servings
15 minutes
15 minutes
A tasty authentic dish from noted Asian Cuisine chef Martin Yan. Go gluten free by substituting conventional soy sauce for gluten-free.
1/4 cup water
2 tablespoons reduced-sodium soy sauce or gluten-free
2 teaspoons balsamic vinegar
2 teaspoons sugar
1/4 teaspoon crushed red pepper
1 teaspoon cornstarch
1 package (about 14-ounces) firm organic tofu, drained
2 tablespoons cornstarch for dry-coating
2 tablespoons cooking oil
4 cloves peeled garlic, minced
2 teaspoons minced ginger root
12 ounces Chinese Long Beans, ends trimmed, cut into 2-3 inch lengths
1/4 cup water
Combine sauce ingredients in a small bowl. Set aside.
Cut tofu into 1/2-inch to 3/4-inch cubes and pat dry. Gently toss tofu in a bowl with cornstarch to coat.
Heat 1 tablespoon oil in a wok or large skillet over medium-high heat until hot. With tongs, carefully add tofu, in one layer, across surface of wok; do not splash oil.
Cook, without stirring, for 2 minutes. Gently turn over; continue to cook until lightly browned and crispy, 2 to 3 minutes. Transfer to a paper towel-lined plate; cover loosely to keep warm.
Heat remaining 1 tablespoon oil over medium-high heat. Add garlic and ginger and cook until fragrant, 20-30 seconds.
Add long beans; cook, stirring, for 1 minute. Add water, cover, and cook until beans are tender-crisp, 3 to 4 minutes. Add sauce; cook, stirring, until thickened, about 1 minute. Add tofu and cook until heated through, about 1 minute.
Copyright Yan Can Cook, Inc., 2014.
