Ingredients for Laquered Tofu Triangles With Green Beans And Cashews
- Firm Tofu
- Red Bell Pepper
- 1 pound fresh green beans
- 1 teaspoon Szechuan peppercorns
- Mushroom Soy Sauce
- 1/4 cup soy sauce
- Light Brown Sugar
- Garlic Cloves
- Water
- Peanut Oil
- 2 scallions, chopped
- Roasted Cashews
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How to Make Laquered Tofu Triangles With Green Beans And Cashews
- Drain a 14-ounce block of firm or extra-firm tofu and press it to remove excess water.
- Cut the tofu crosswise into 1/2-inch thick slabs.
- Cut each slab in half lengthwise, then cut into triangles.
- Blot the tofu triangles thoroughly with paper towels.
- Cut one bell pepper in half lengthwise, remove veins and seeds, then cut each half into three long strips. Cut each strip into triangles.
- Trim the ends off 1 pound of green beans and cut them into 2-inch lengths.
- Toast 1 teaspoon of Szechuan peppercorns in a dry skillet over medium heat until fragrant. Grind to a powder and set aside.
- In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons honey or maple syrup, 1 tablespoon sesame oil, and 1 teaspoon grated ginger.
- Heat 1 tablespoon vegetable oil in a wide nonstick skillet over medium-high heat.
- Add the tofu triangles and cook undisturbed until golden and firm, about 5 minutes per side.
- Remove the tofu and set aside.
- Add another teaspoon of oil to the pan. Once hot, add the green beans.
- Stir-fry over high heat for 2 minutes, then add the bell pepper triangles and cook for another 5 minutes.
- Return the tofu to the pan. Season with salt to taste and the ground Szechuan peppercorns.
- Add 2 chopped scallions to the pan.
- Pour the soy sauce mixture over the tofu and vegetables. Cook, shaking the pan to coat everything evenly.
- Turn off the heat before the sauce reduces too much.
- Garnish with 1/4 cup roasted cashews and serve immediately over cooked rice or with a baked sweet potato.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
42g
Fat
12g
Carbs
6g
