Note: Look for dry tofu, or "tofu gan" in Asian groceries, often labeled "spiced" or "five spice tofu." The extra firm, pressed tofu is often steeped in a five-spice broth for flavor.
8 ounces dry five-spice tofu (see note)
3 tablespoons vegetable, peanut, or canola oil
1 tablespoon fresh ginger, peeled and sliced to matchsticks
1 to 2 fresh small chiles, such as Thai (optional), thinly sliced
8 ounces fresh green beans, trimmed
2 teaspoons light soy sauce
1 teaspoon chili sauce, such as sambal oelek (optional)
2 scallions, sliced thinly on a bias
Slice the dry tofu blocks into thin, roughly 1/8" rectangular slices. Heat 2 tablespoons of the oil in a wok over high heat until smoking. Add the tofu slices and stir-fry until just crispy on both sides, 2 to 3 minutes. Transfer the tofu to a plate.
Add remaining tablespoon of oil and heat until lightly smoking. Add the ginger and optional chilies. Stir fry until fragrant, about 30 seconds, then add the green beans along with a pinch of salt. Stir fry for until the green beans are lightly softened, deeper green in color, and a little seared on their sides, about 30 seconds
Return the dry tofu to the pan and stir with the green beans. Add the soy sauce and optional chili sauce and stir immediately to incorporate evenly. Stir in the scallions and cook, stirring, for another minute. Season with more salt if desired, and serve.
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|Nutrition Facts (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 21g||76%|
|Total Sugars 3g|
|Vitamin C 14mg||68%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|