Even before I became vegan, green bean stirfry was often on my list when ordering takeout. I usually make this dish with soy curls, but I was craving tofu. If you don't have dark soy sauce use regular soy sauce. No mirin? Use dry sherry, sweet marsala wine or just skip it entirely. I added a little sambal oelek for a little spice because I'm like that. No rules, just yum.
INGREDIENTS
1.5 cups rice of choice
15 oz block extra firm tofu, drained and pressed
1 Tbsp soy sauce
1/2 tsp sesame oil
2 tsp cornstarch
1 tsp vegetable oil
1/2 cup vegetable broth
1 tsp sugar(I used coconut sugar)
1 Tbsp soy sauce
1 Tbsp dark soy sauce
1/2 tsp sesame oil
1 tsp sambal oelek (optional)
2 tsp cornstarch
1 white onion, thick sliced
12 oz green beans, trimmed and cut in half
3 cloves garlic, sliced
1 Tbsp mirin(optional)
DIRECTIONS
1. Prepare rice according to package directions. Slice tofu into cubes and place in a medium bowl. Combine 2 Tbsp water, 1/2 tsp sesame oil, 2 tsp corn starch and 1 tsp vegetable oil then add to tofu, toss gently to mix. Set aside.
2. Prepare stirfry sauce by mixing together 1/2 cup broth, 1 tsp sugar, 1 Tbsp soy sauce, 1 Tbsp dark soy sauce, 1/2 tsp sesame oil, sambal oelek, and 2 tsp cornstarch.
3. In a large skillet over high heat add 2 Tbsp oil. When hot, add tofu and cook until browned, approximately 3 to 4 minutes per side. Remove from skillet and set aside.
4. Add another 1 Tbsp oil to skillet, and add the onions and green beans beans. Stir-fry for approximately 3 minutes, then add 1/4 cup water. Cover and steam for approximately 2 minutes.
5. Remove cover and add garlic; stir-fry for another 30 seconds. Spread the mirin around the skillet to deglaze it, and continue to stirfry another 30 seconds.
6. Return tofu to skillet. Add stirfry sauce mixture to skillet and bring it to boil and continue to stir-fry everything together until sauce thickens, approximately 1 to 2 minutes. Serve with rice.
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