One of my favorite ways to make tofu is to cut it into cubes, usually 1/2″ to 3/4″ on each side, and then fry them in very hot oil until the crisp. After that, they can be added into just about any dish, and there isn’t any fear of them flaking or falling apart. They also taste amazing and have a much better texture, too!
This dish was one of those ‘spur of the moment’ ideas that I came up with, since our kitchen was fairly devoid of ingredients. (My wife was out grocery shopping at the time, which we really hadn’t done for over a month) Luckily, we had a bag of frozen green beans, one-half of a cube of extra firm tofu, and plenty of flavorful seasonings.
Here’s what I used to make this:
- 1/2 block Extra Firm tofu, cut into 1/2″ to 3/4″ cubes
- 1 TBSP olive oil
- 10 oz bag of frozen green beans, cut into 1 inch segments
- 3 TBSP liquid aminos (organic soy sauce)
- 1 tsp minced ginger
- 1/2 tsp garlic
- 1 TBSP honey
- 1 tsp sesame oil
- salt & pepper to taste
- sesame seeds for topping (optional)
After cutting the tofu into cubes as listed above, place the cubes on paper towels, with a second layer of towels over the top. Gently press down, releasing any moisture from the tofu. If the paper towel becomes soaked, replace with a fresh one and continue to gently press until most of the liquid is released. Set aside.
In a wok-style frying pan, heat the oil on medium-high for approx. 45 to 60 seconds. Add in the tofu and let sit for 30 to 45 seconds on each side until all sides are crispy and golden brown. Remove the tofu cubes.
Turn the heat down to medium, then add the still frozen beans and stir. Be careful as the ice on the beans will cause the oil to splatter. Add in the liquid aminos, ginger, garlic, honey and sesame oil. Stir for 30 seconds to combine all ingredients. Add salt & pepper if needed.
Add the tofu cubes back in and toss to coat. Transfer the mixture to serving plates or bowls, then sprinkle the sesame seeds on top (if using). Makes dinner for 2 or enough side dishes for 4 people.