MANCHURIAN GREEN BEANS WITH TOFU

Manchurian Green Beans with Tofu image

Provided by Darshana Thacker

Number Of Ingredients 12

For the green beans:
1/2 (12- to 16-ounce) package extra-firm tofu
1 1/2 pounds green beans, ends trimmed, cut into 3-inch pieces
2 scallions, thinly sliced (white and green parts; about 1/2 cup)
2 tablespoons finely chopped fresh cilantro
For the sauce:
2 medium garlic cloves, minced (about 1 teaspoon)
1 (2-inch) piece finely chopped, peeled fresh ginger (about 3 tablespoons)
2 árbol chiles (or other small dried red chiles, such as Thai or Indian red chiles)
1/4 cup low-sodium tamari (or low-sodium soy sauce)
2 tablespoons fresh lemon juice
2 tablespoons arrowroot powder

Steps:

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.
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.)
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.