Crispy Sesame-Ginger Tofu Stir-Fry with Green Beans over Jasmine Rice

⏱ Prep: 15 min🔥 Cook: 20 min⏰ Total: 35 min🍽 Serves 4
540 cal · 24g protein · 62g carbs · 22g fat
Toddler tip: The crispy tofu cubes are finger food — set a few aside plain before the sauce goes in, along with some green beans and rice.
Low-carb fork: Serve over cauliflower rice, and cut the honey in the sauce to 1 tsp.

Ingredients

Crispy Tofu

  • 2 blocks (14 oz each)extra-firm tofu, drained and pressed
  • 3 tbspcornstarch
  • 3 tbspneutral oil (canola or avocado)
  • ½ tspkosher salt

Sesame-Ginger Sauce

  • ⅓ cuplow-sodium soy sauce
  • 2 tbsprice vinegar
  • 2 tbsphoney
  • 1 tbspfresh ginger, grated
  • 3 clovesgarlic, minced
  • 1 tbsptoasted sesame oil
  • 2 tspcornstarch, whisked into 2 tbsp cold water

Green Beans & Vegetables

  • 12 ozfresh green beans, trimmed and halved
  • 1red bell pepper, sliced thin
  • 3green onions, sliced — white parts and green tops kept separate
  • 1 tbspneutral oil
  • 1 tbsptoasted sesame seeds, for finishing

Jasmine Rice

  • 1½ cupsjasmine rice, rinsed until the water runs clear
  • 2¼ cupswater
  • ½ tspsalt

Instructions

1Start the rice first: combine the rinsed jasmine rice, water, and salt in a saucepan, bring to a boil, then cover and drop to the lowest heat for 15 minutes. Take it off the heat and leave the lid on until you serve — it steams itself the rest of the way.
2While the rice cooks, cut the pressed tofu into ¾-inch cubes and pat them thoroughly dry. Toss with the cornstarch and salt until every side is dusted — dry tofu and a full coating are the whole secret to crispy.
3Whisk all the sauce ingredients together in a bowl except the cornstarch slurry, and keep the slurry standing by separately.
4Heat the 3 tbsp neutral oil in a large nonstick or carbon steel skillet over medium-high. Add the tofu in a single layer and fry undisturbed 3-4 minutes per side, turning to get 3 or 4 sides golden and crisp, about 12 minutes total. Move the tofu to a plate — don't return it to the pan until the very end or it will go soft.
5Add the remaining 1 tbsp oil to the same pan. Stir-fry the green beans 4 minutes until blistered and bright, then add the bell pepper and the white parts of the green onions and cook 2 minutes more. The beans should still have a snap.
6Pour in the sauce and let it bubble 1 minute, then stir in the cornstarch slurry and cook 30-60 seconds until it turns glossy and clings to the vegetables.
7Kill the heat, return the tofu to the pan, and fold gently just to coat. Serve immediately over the jasmine rice, scattered with the sesame seeds and the green onion tops.