Coating the tofu in cornstarch before you cook it gives it a light crust.
Cut tofu into 1/2- to 3/4-inch cubes and pat dry.
Toss the tofu in a bowl with the remaining 2 tablespoons cornstarch to coat.
Heat 1 tablespoon oil in a wok or large skillet over medium-high heat.
Add the tofu and spread out across the surface of the pan.
Let cook undisturbed for 2 minutes.
Gently turn and stir.
Continue cooking, stirring occasionally, until lightly browned and crispy, 2 to 3 minutes more.
Transfer to a plate.
Reduce heat to medium.
Add the remaining 1 tablespoon oil to the pan.
Add green beans, garlic and ginger; cook, stirring constantly, for 1 minute.
Stir the reserved soy sauce mixture and pour it over the green beans.
Cook, stirring, until thickened, about 1 minute.
Add the tofu and cook, stirring, until heated through, about 1 minute more.
Tips
Ingredient note: Chinkiang is a dark, slightly sweet vinegar.
It is available in many Asian specialty markets.
If unavailable, balsamic vinegar is an acceptable substitute.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
