Stir-Fried Tofu and Green Beans in Hot Sauce
From: aerobicon

In dishes like this, I freeze my tofu and then thaw it out before I eat it. For this dish I'm sure you could also use TVP, seitan, or tempeh, although the cooking times may vary.

SERVES 4 -6

• 12 ounces green beans
• 12 ounces firm tofu
• 3 garlic cloves
• 3 1/2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1 tablespoon light soy sauce
• 1 tablespoon hoisin sauce
• 1/2 teaspoon yellow miso
• 2 teaspoons chili sauce
• 2 teaspoons oil
• 1 tablespoon tomato paste

Trim the green beans and cut each one in half. Boil them in ample water for 2 minutes and drain well. Meanwhile, cut the bean curd into 3/4-inch cubes and crush the garlic.

Heat the oil in a frying pan or wok. When hot, add the garlic, salt, and green beans. Stir-fry over medium heat for 2-1/2 minutes.

Add the bean curd pieces and turn them lightly with the beans for 1-1/2 minutes. Pour in all the sauce ingredients.

Turn and stir them together for 1 minute. Cook and turn for 1-1/2 minutes and serve over rice, noodles, or alone.