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1 Tbsp Hot Sauce (optional)
1 Tbsp Rice Vinegar
1 lb Green Beans, trimmed
1 pack Organic Tofu
1 tsp minced Garlic
1 tsp minced Ginger
1 tsp sugar
1/2 tsp crushed Red Chili Flakes
2 Scallions, sliced thinly
2 Tbsp Cooking Oil
2 Tbsp Soy Sauce
Sea Salt
Sesame Seeds (optional)
Preheat the oven to 400 degrees. Line a baking tray with parchment.
Slice the tofu into two even-thickness pieces and press the water out using a few layers of cheese cloth or paper towel (make sure it is very dry). When the oven is heated, cut the tofu into 1/2-inch pieces. Season both sides with sea salt. Bake for about 30 minutes, until the tofu turns golden and the surface puffs.
Meanwhile, heat oil in a wok or large sauté pan over medium heat.
Add the green beans and stir fry them for 3-5 minutes or until they start to shrivel up a bit.
Add the garlic, scallions and hot sauce, if desired. Stir to combine. Cook for 30 seconds to a minute then add the soy sauce, rice vinegar, sugar, water and chili flakes. Cook an additional 1-2 minutes or until most of the liquids are cooked off. Toss with the crispy tofu and garnish with sliced scallion and sesame seeds, if desired.
