Recipes Laquered Tofu with Green Beans Be the first to rate & review! The recipe below is adapted from This Can't Be Tofu! by Deborah Madison, published by Broadway Books.Plus: More Vegetable Recipes and Tips By Deborah Madison Updated on December 11, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients 1 pound firm tofu, drained 1 red bell pepper 1/4 cup stock 3 tablespoons soy sauce 2 tablespoons light brown sugar 3 garlic cloves, minced 1 tablespoon mushroom soy sauce 4 teaspoons roasted peanut oil 1/4 pound green beans, cut into 2-inch lengths 5 scallions, sliced 1/2 inch thick 1/2 teaspoon toasted Szechwan peppercorns Salt 1/4 cup roasted cashews Directions 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. Rate it Print