Black Pepper Tofu and Green Beans

~ Shawn

Image coming soon.

Crispy Tofu with a Soy Sauce Glaze and Green Beans

Prep. Time: 15 min Cook Time: 35 min Total Time: 50 min

Ingredients

  • 1 14 oz package firm tofu, drained
  • 1 Tbsp. black peppercorns
  • 2 garlic cloves
  • 1.5 inches of ginger
  • 1 Tbsp. cornstarch
  • 1/2 tsp. sea salt
  • 3 Tbsp. extra-virgin olive oil
  • 2 lbs. (1 kg) green beans
  • 1/3 cup soy sauce
  • 1 Tbsp. sugar
  • 2 tsp. rice vinegar
  • Cooked white rice for serving.

Directions

  1. Drain tofu and cut into thin squares of about 1 inch by 1 inch. Sandwich tofu between paper towels and allow to drain for at least 15 minutes.
  2. Using a pepper grinder, freshly crack 1 tablespoon of the peppercorns and set aside.
  3. Finely grate the two cloves of garlic and the 1.5 inches of ginger and set aside.
  4. After tofu has drained, add to a medium bowl. Add the 1 tablespoon of cornstarch and 1/2 tsp. of salt to the tofu and mix carefully to coat.
  5. Heat about 3 tablespoons of olive oil in the bottom of a large nonstick skillet to just cover the bottom of the pan over medium-high heat. Arrange the tofu in the skillet in a single layer, turning occasionally, until golden brown and crisp; this takes about 10 minutes for each batch. Use tongs to transfer the tofu to a plate covered in paper towels and salt lightly.
  6. Reduce the heat to medium and add the cracked black pepper to the skillet in the oil that remains in the pan. Cook while stirring often until the pepper is fragrant, about 1 minute. The add the green beans and cook, stirring often, until bright green, about 2 minutes.
  7. Add the garlic and ginger and cook, still stirring constantly, for another minute until fragrant.
  8. Return the tofu to the pan and gently toss to combine. Increase the heat to medium-high, add the 1/3 cup of soy sauce, and the 1 tablespoon of sugar. Continue to cook, stirring constantly, until the sauce thickens and becomes a dark and sticky, about 3 minutes.
  9. Remove from the heat and add the 2 tsp of rice wine vinegar. Taste and add more salt and/or vinegar if needed. Serve with rice.

Source

https://www.bonappetit.com/recipe/black-pepper-tofu-and-asparagus