Tofu with Green Beans and Spicy Black Pepper Sauce

Ingredients:

400g firm tofu
2 tbsp cornstarch
2 tbsp sesame oil
1 ½ cup (170g) green beans, chopped
2 shallots, finely chopped
6 tbsp TAMARI or soy sauce
3 tbsp water or vegetable stock
2 ½ tbsp organic sugar
½ tsp ground ginger
1 tbsp freshly ground black pepper (reduce to ½ tsp if you want a milder dish)

Directions:

1. Cut a block of tofu in half, place it between two cloth or paper kitchen towels, and place a weight (such as a heavy pan) on top. Let it sit for about 10 minutes to absorb any excess moisture.
2. Meanwhile, chop the green beans and shallots and make the black pepper sauce: in a small bowl, simply combine the soy sauce (or tamari), water (or vegetable stock), sugar, ground ginger, and freshly ground black pepper. Set aside.
3. Cut the drained tofu into 2-3 cm cubes and place in a large bowl. Add the cornstarch to the same bowl; use your hands to evenly coat the tofu cubes with the cornstarch.
4. Then add 1 tablespoon of sesame oil to a wok and turn on the heat. When the oil is hot, add the tofu cubes and stir-fry for 10-15 minutes, until the tofu is browned and crispy. Remove the tofu from the pan and set aside in a bowl.
5. Add 1 more tablespoon of sesame oil to the pan, then add the chopped shallots and green beans. Stir-fry for about 5 minutes, until the shallots are translucent. Then add the black pepper sauce and the browned tofu. Simmer for another 3-5 minutes (to thicken the sauce).
6. Remove the pan from the heat. Serve the tofu and green beans over cooked white rice. Enjoy!
Yield: 4 servings
Recipe: shortgirltallorder.com