Szechuan Green Beans and Tofu

 

1/2

cup water

1/3

cup soy sauce

1

tablespoon rice vinegar

1

teaspoon honey

1/2

teaspoon crushed red pepper flakes

2

garlic cloves, finely chopped

1

package (12.3 oz) firm or extra-firm tofu, drained, cut into 1/2-inch cubes

2

teaspoons cornstarch

8

oz uncooked vermicelli

12

oz fresh green beans, cut into 2-inch pieces

1

cup ready-to-eat baby-cut carrots, quartered lengthwise

1/2

cup water

1

small tomato, coarsely chopped

1/2

cup 1-inch pieces green onions

• 1 In medium nonmetal bowl, mix all marinade ingredients. Add tofu cubes; stir gently. Let stand 5 minutes.
• 2 Drain tofu well, reserving marinade. Stir cornstarch into marinade; set aside.
• 3 Cook vermicelli to desired doneness as directed on package. Drain; cover to keep warm.
• 4 Meanwhile, spray 10-inch skillet with cooking spray; heat over medium-high heat until hot. Add drained tofu; cook 6 to 9 minutes, turning gently with pancake turner, until lightly browned on all sides. Remove tofu from skillet; cover to keep warm.
• 5 In same skillet, mix green beans, carrots and 1/2 cup water. Reduce heat to medium. Cover; cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender. Drain; stir in tofu, tomato and onions.
• 6 Increase heat to medium-high. Stir marinade well; pour over tofu and vegetables. Cook and stir 2 to 3 minutes or until sauce is bubbly and thickened. Serve over vermicelli.