Laquered Tofu Triangles With Green Beans And Cashews

Description

Adapted from this can't be tofu: 75 recipes to cook something you never thought you would – and love every bite, by deborah madison, this is easy, fast, and beguiling. Serve with rice or a baked sweet potato.

Ingredients

• Firm Tofu
• Red Bell Pepper
• Green Beans
• Szechuan Peppercorns
• Mushroom Soy Sauce
• Soy Sauce
• Light Brown Sugar
• Garlic Cloves
• Water
• Peanut Oil
• Scallions
• Roasted Cashews

Instructions

1. Drain the tofu
2. Cut it crosswise into slabs about 1 / 2 inch wide
3. Cut each slab in half lengthwise, then cut into triangles
4. Blot well with paper towels
5. Cut the bell pepper in half lengthwise, removing veins and seeds, then cut each half into three long strips
6. Cut each strip into triangles
7. Snip the ends off beans and cut them into 2-inch lengths
8. Toast the szechuan peppercorns in a dry skillet until aromatic, then grind to a powder and set aside
9. Combine the next five ingredients in a small bowl and stir to dissolve the sugar
10. Heat 1 tablespoon of the oil in a wide nonstick skillet over medium-high heat
11. Add the tofu and cook, without disturbing, until firm, about 5 minutes
12. Turn and cook the other side
13. The tofu should be golden, but still tender to the touch
14. Remove and set aside
15. Add another teaspoon of oil to the pan and when hot, add the green beans
16. Stir-fry over high heat for 2 minutes, then add the bell pepper and cook for about another 5 minutes
17. Return the tofu to the pan and season with a few pinches of salt and the szechuan peppercorns
18. Add in the scallions
19. Pour in the soy-sauce mixture and cook, shaking the pan to coat the tofu and peppers
20. Turn off the heat before it reduces too much
21. Top with cashews, and serve over rice
22. Enjoy!