Crispy tofu stir-fry with mushrooms and French green beans in Korean BBQ sauce R…
?Crispy tofu stir-fry with mushrooms and French green beans in Korean BBQ sauce?
?Recipe: Press and dry 1-14oz block extra-firm tofu with heavy object and paper towels to remove excess liquid. Cut into bite-size cubes. Toss with some low-sodium tamari or soy sauce to lightly coat each cube. Place 3 tbsp corn starch into a freezer bag and add tofu cubes. Seal bag and shake until tofu pieces are coated with the corn starch. ?Make Korean BBQ sauce: In medium bowl, mix 3/4 cup low-sodium tamari or soy sauce, 3 tbsp maple syrup, 1/4 cup water, 1 tbsp rice vinegar, 1-1/2 tbsp chili paste (or to taste), 2 tsp sesame oil, 1 tsp finely minced ginger, 5 finely minced garlic cloves. In a small bowl, mix 1 tbsp cornstarch in 1 tbsp water until dissolved. Set bowls aside.?Heat a little neutral oil in non-stick skillet. Add 1 lb cremini mushrooms (thickly sliced), flat side down, and let sit a few minutes before disturbing. Once bottom is dark golden-brown, sauté and cook until both sides are the same color. Add a splash of tamari or soy sauce and cook 30 seconds. Transfer to flat plate. Add 1 lb cut French green beans to skillet and sauté until dark golden-brown. Transfer to plate with mushrooms. Add more oil if needed and sauté coated tofu until all sides are golden. Transfer mushrooms and green beans back into skillet with tofu. ?Pour sauce into a small saucepan. Bring to a gentle boil while whisking. Add the dissolved cornstarch and keep whisking. Heat while whisking until starts to thicken. Spoon desired amount of sauce into skillet with tofu and veggies. Mix well to incorporate while gently heating. Refrigerate left over sauce.
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