recipe

If you’ve never cooked tofu before, now is the perfect time to give it a try! Cornstarch helps give the tofu a crispy crust.

safety
  • Uses a knife
  • Uses the stovetop
difficulty
  • Advanced
time
  • 1 hour and 5 minutes
yield
  • Serves 4

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Prepare Ingredients

14 ounces
extra-­firm tofu
1 cup
vegetable broth
3 tablespoons
soy sauce
1 tablespoon
rice vinegar
1 tablespoon
packed brown sugar
2 teaspoons plus ⅓ cup
cornstarch, measured separately
1 teaspoon
toasted sesame oil
2 tablespoons plus 1 tablespoon
vegetable oil, measured separately
1 pound
green beans, ends trimmed
2
scallions, sliced thin
3
garlic cloves, peeled and minced
½ teaspoon
ground ginger

Gather Cooking Equipment

  • Cutting board
  • Chef’s knife
  • Ruler
  • Rimmed baking sheet
  • Paper towels
  • 2 medium bowls
  • Whisk
  • Rubber spatula
  • 12-­inch nonstick skillet with lid
  • Large plate
  • Oven mitts
1
 
14 ounces
extra-­firm tofu

Use chef’s knife to cut tofu into ¾-­inch cubes. Line rimmed baking sheet with three layers of paper towels. Spread tofu cubes on baking sheet and let drain for 20 minutes.

Cutting Tofu

Slice block of tofu lengthwise (the long way) into four ¾-­inch-­thick slabs.

Lay slabs flat and cut each slab in half lengthwise to make 2 long fingers (about ¾ inch thick).

Cut tofu fingers crosswise (the short way) into ¾-­inch cubes.

 
2
 
1 cup
vegetable broth
3 tablespoons
soy sauce
1 tablespoon
rice vinegar
1 tablespoon
packed brown sugar
2 teaspoons
cornstarch
1 teaspoon
toasted sesame oil

While tofu drains, in medium bowl, whisk together broth, soy sauce, vinegar, sugar, 2 teaspoons cornstarch, and sesame oil.

 
3
 
⅓ cup
cornstarch

Gently pat tofu dry with more paper towels. Transfer to second medium bowl. Add remaining ⅓ cup cornstarch to bowl. Use rubber spatula to gently stir tofu to coat until there is no dry cornstarch remaining.

 
4
 
2 tablespoons
vegetable oil

In 12-­inch nonstick skillet, heat 2 tablespoons vegetable oil over medium heat for 1 minute (oil should be hot but not smoking). Carefully add tofu to pan and use rubber spatula to spread it into even layer. Cook, stirring often, until golden brown, 10 to 12 minutes. Turn off heat. Transfer tofu to large plate lined with paper towels.

 
5
 
1 tablespoon
vegetable oil
1 pound
green beans, ends trimmed

Add remaining 1 tablespoon vegetable oil and green beans to skillet and return to medium heat. Cover and cook until green beans are bright green, about 3 minutes. Use oven mitts to remove lid. Continue to cook, stirring occasionally, until green beans are spotty brown all over, about 3 minutes.

 
6
 
2
scallions, sliced thin
3
garlic cloves, peeled and minced
½ teaspoon
ground ginger

Carefully add tofu, scallions, garlic, and ginger to skillet. Whisk broth mixture to recombine, then pour into skillet. Cook, stirring constantly, until sauce is thickened, about 1 minute. Turn off heat. Serve.