Baked Szechuan Tofu with Ginger Green Beans
An easy Asian-style dish that is almost as fast as take-out!
|1 lb||firm tofu, drained and cut into 1" cubes |
|7 t||san-j szechuan sauce, divided use |
|1⁄2 lb||fresh green beans, cleaned and trimmed or 10-oz. pkg frozen green beans |
|1 t||vegetable oil |
|2 clv||garlic, thinly sliced |
|1 T||fresh ginger, minced |
|3 c||hot, cooked brown rice |
Pour the 2-tablespoons Szechuan sauce into a non-reactive mixing bowl, add the tofu cubes and toss gently until coated. Cover and marinate in refrigerator for about 30 minutes. Preheat oven to 375°F. Transfer the tofu to a lightly oiled baking dish and bake 30 minutes, stirring once. Meanwhile steam fresh green beans until just barely tender. Rinse them with cold water to stop the cooking and drain very well. If using frozen beans defrost and drain well, do not steam. Heat a large skillet or wok; swirl in the oil and add the garlic and ginger. Stir-fry a minute or two until soft. Do not let the garlic brown! Add the baked tofu and steamed green beans to the skillet and toss to mix. Add the remaining teaspoon of Szechuan sauce and toss to coat beans and tofu. Heat through and serve over brown rice.