One of the wonderful things about The Gloriously Gluten-Free Cookbook by Vanessa Maltin is that it doesn't rely heavily on gluten-free ingredients such as hard to find xanthan gum and rice flours. For the most part Maltin has created delicious recipes that are more incidentally gluten-free. This Stir-Fry with Tofu, Green Beans, and Tomatoes is a perfect example, the list of ingredients is minimal and they can be found at pretty much any supermarket.
Pan-fried tofu is mixed with quickly sautéed onions, garlic, and green beans and then finished with chopped tomatoes. What really makes it is the combination of rich and salty oyster sauce and a hit of spicy Thai chili paste. It's one of those dishes that is more than the sum of its parts, and has flavors that run much deeper than the few minutes that it takes to assemble.
- 3 tablespoons vegetables oil
- 10 ounces tofu, cut into 1 x 1 x 1/2-inch slices
- 1 tablespoon oyster sauce
- 8 ounces fresh green beans, ends broken off
- 1 cup sliced onion
- 1 teaspoon minced garlic
- 1/4 cup vegetable stock
- 2 tomatoes, diced
- 1 tablespoon gluten-free chili sauce (such as Thai Kitchen brand)
Heat a large wok or nonstick skillet over high heat) it is easier to cook tofu in a nonstick pan). Add 2 tablespoons of the oil and then the tofu. Cook the tofu. Cook the tofu for about 2 minutes, then carefully turn it over and cook until lightly browned on both sides, about 2 minutes are.
Add the oyster sauce and gently simmer, making sure that the tofu doesn't break into pieces, for about 2 minutes. Remove the tofu and place on a platter.
Lower the heat to medium-high. Add the remaining 1 tablespoon of oil, the beans, onions, and garlic and cook, stirring, for 1 minute. Add the stock, cover, and cook for 1 minute more.
Uncover and continue to cook, stirring, until all of the liquid is absorbed, about 2 minutes. Add the tomatoes and the chili sauce and stir until well mixed, about 1 minute. Return the tofu to the pan and gently mix together before serving.