Vegan Stir-Fried Tofu, Shiitakes, and Green Beans
By America's Test KitchenPublished on February 29, 2020
Time
1¼ hours
Yield
Serves 4
Ingredients
Sauce
¾ cup vegetable broth 3 tablespoons soy sauce 2 tablespoons rice vinegar 1 tablespoon packed organic brown sugar 2 teaspoons cornstarch 1 teaspoon toasted sesame oil ⅛ teaspoon red pepper flakesStir-Fry
14 ounces extra-firm tofu, cut into ¾-inch pieces⅓ cup cornstarch 3 tablespoons vegetable oil 2 scallions, white and green parts separated and sliced thin on bias3 garlic cloves, minced1 tablespoon grated fresh ginger 12 ounces green beans, trimmed and cut on bias into 1-inch lengths12 ounces shiitake mushrooms, stemmed and quartered1 tablespoon toasted sesame seeds (optional)Before You Begin
We strongly prefer our favorite vegetable broths, Orrington Farms Vegan Chicken Broth or our homemade Vegetable Broth Base. Serve over rice.
Instructions
- Whisk all ingredients together in bowl.
- Spread tofu on paper towel–lined baking sheet and let drain for 20 minutes. Gently pat dry with paper towels. Toss drained tofu with cornstarch in bowl, then transfer to fine-mesh strainer and shake gently to remove excess cornstarch.
- Combine 1 teaspoon oil, scallion whites, garlic, and ginger in bowl. Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until shimmering. Add tofu and cook, turning as needed, until crisp and well browned on all sides, 12 to 15 minutes; transfer to paper towel–lined plate to drain.
- Add remaining 2 teaspoons oil to now-empty skillet and heat over medium-high heat until shimmering. Add green beans and mushrooms, cover, and cook until mushrooms release their liquid and green beans are bright green and beginning to soften, 4 to 5 minutes. Uncover and continue to cook until vegetables are spotty brown, about 3 minutes.
- Push vegetables to sides of skillet. Add garlic mixture to center and cook, mashing mixture into pan, until fragrant, about 30 seconds. Stir garlic mixture into vegetables. Add browned tofu and stir to combine. Whisk sauce to recombine, then add to skillet and cook, stirring constantly, until sauce is thickened, about 30 seconds. Transfer to platter; sprinkle with scallion greens and sesame seeds, if using; and serve.
for the sauce
for the stir-fry
Time
1¼ hoursYield
Serves 4Ingredients
Sauce
Stir-Fry
Ingredients
Sauce
Stir-Fry
Ingredients
Sauce
Stir-Fry
Why This Recipe Works
We wanted to develop a classic stir-fry that captured our infatuation with the dish, so we refreshed ourselves on the wisdom we've collected over the years. For a cooking vessel, we use a nonstick skillet; a wok is designed for a pit-style stove. Patience is on our ingredient list; despite the name, if you overstir your stir-fry, you'll lose that coveted sear. And the process is fast; you must have your ingredients ready before you start cooking. We paired sturdy green beans and meaty shiitake mushrooms, with cornstarch-coated tofu, which developed a slightly crunchy sheath. Although we often cook the vegetables in batches, here we were able to stir-fry them at the same time; the moisture released from the mushrooms nicely steamed the green beans. For a balanced brown sauce, we combined soy sauce, sesame oil, rice vinegar, and a touch of sugar and pepper flakes, and we thickened it with cornstarch.
Before You Begin
We strongly prefer our favorite vegetable broths, Orrington Farms Vegan Chicken Broth or our homemade Vegetable Broth Base. Serve over rice.
Instructions
- Whisk all ingredients together in bowl.
- Spread tofu on paper towel–lined baking sheet and let drain for 20 minutes. Gently pat dry with paper towels. Toss drained tofu with cornstarch in bowl, then transfer to fine-mesh strainer and shake gently to remove excess cornstarch.
- Combine 1 teaspoon oil, scallion whites, garlic, and ginger in bowl. Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until shimmering. Add tofu and cook, turning as needed, until crisp and well browned on all sides, 12 to 15 minutes; transfer to paper towel–lined plate to drain.
- Add remaining 2 teaspoons oil to now-empty skillet and heat over medium-high heat until shimmering. Add green beans and mushrooms, cover, and cook until mushrooms release their liquid and green beans are bright green and beginning to soften, 4 to 5 minutes. Uncover and continue to cook until vegetables are spotty brown, about 3 minutes.
- Push vegetables to sides of skillet. Add garlic mixture to center and cook, mashing mixture into pan, until fragrant, about 30 seconds. Stir garlic mixture into vegetables. Add browned tofu and stir to combine. Whisk sauce to recombine, then add to skillet and cook, stirring constantly, until sauce is thickened, about 30 seconds. Transfer to platter; sprinkle with scallion greens and sesame seeds, if using; and serve.
for the sauce
for the stir-fry
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