1 lb green beans, cut into one inch pieces
1/4 cup gluten free Tamari
1 lb extra firm tofu
2 tablespoons gluten free chili garlic sauce
2 1/2 tbsp cornstarch
3 tbsp oil, divided
Combine tamari with the chili garlic sauce and set aside. Cut tofu into 1/2 inch cubes, pat dry and put it into a mixing bowl with cornstarch. Toss to coat.
Heat 1 tablespoon of oil in a large skillet, add half the tofu in an even layer. Cook tofu for 2 minutes, then gently flip and stir. Continue to cook and stir until it is lightly golden brown on all sides, three to four minutes. Remove tofu and set aside. Heat 1 more tablespoon of oil and cook remaining tofu the same way. Then remove.
On medium heat, add remaining oil and green beans. Cook and stir for one minute. Add 1/4 cup of water and continue to cook beans for three minutes or until they are crisp and tender. On high heat, add the sauce mixture and boil for one minute. Add tofu and cook for one minute. Then serve.
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