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Ingredients:
▢ 1 firm tofu
▢ 1 tablespoons cornstarch
▢ 2 tablespoons sesame oil
▢ 1 cup chopped green beans
▢ ½ cup shallots, finely chopped
▢ 3 tablespoons soy sauce
▢ 1½ tablespoons water
▢ ½ teaspoon ground ginger
▢ ½ tablespoon freshly ground black pepper
Preparation & Cooking:
- Slice the tofu block in half and press between towels for 10 minutes to remove excess moisture.
- Chop green beans and shallots.
- Whisk together soy sauce, water, sugar, ginger, and black pepper for the sauce.
- Cut the pressed tofu into cubes and coat with cornstarch.
- Heat 1 tablespoon of sesame oil in a pan, stir-fry tofu for 10-15 minutes until browned and crispy. Set aside.
- Add the remaining tablespoon of sesame oil to the wok, stir-fry shallots and green beans for 5 minutes until shallots are translucent.
- Add the sauce and tofu to the wok, cook for 3-5 minutes to thicken the sauce.