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Laquered Tofu with Green Beans


The recipe below is adapted from This Can't Be Tofu! by Deborah Madison, published by Broadway Books.

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  1. 1 pound firm tofu, drained
  2. 1 red bell pepper
  3. 1/4 cup stock
  4. 3 tablespoons soy sauce
  5. 2 tablespoons light brown sugar
  6. 3 garlic cloves, minced
  7. 1 tablespoon mushroom soy sauce
  8. 4 teaspoons roasted peanut oil
  9. 1/4 pound green beans, cut into 2-inch lengths
  10. 5 scallions, sliced 1/2 inch thick
  11. 1/2 teaspoon toasted Szechwan peppercorns
  12. Salt
  13. 1/4 cup roasted cashews
  1. Cut the tofu and red pepper into 1 1/2-inch triangles. In a bowl, mix the stock, soy sauce, brown sugar, garlic and mushroom soy. Heat 1 tablespoon of oil in a large nonstick skillet. Add the tofu and cook, turning once, until golden; transfer to a plate. Add the remaining teaspoon of oil to the pan; add the beans and stir-fry for 2 minutes. Add the red pepper and scallions and stir-fry until just tender. Add the tofu and Szechwan peppercorns; season with salt. Pour in the sauce and stir gently until the vegetables and tofu are evenly coated. Transfer to a platter and sprinkle with the cashews.