Start to finish: 40 minutes / Servings: 4 to 6
Seasoned with fish and soy sauces, sugar and ginger, this simple stir-fry features a Southeast Asian flavor profile. We prefer the more yielding texture of firm tofu to extra-firm, but either works. Whichever you use, be sure to salt the tofu cubes and let them drain in a colander for five to 10 minutes as the recipe instructs. Salted tofu better absorbs the flavorings during cooking.
14-ounce container firm tofu, drained, patted dry and cut into ½- to ¾-inch cubes
Kosher salt and ground black pepper
2 tablespoons fish sauce
2 tablespoons soy sauce
1 tablespoon packed brown sugar
3 tablespoons grapeseed or other neutral oil, divided
1 pound green beans, trimmed and halved on the diagonal
1 tablespoon finely grated fresh ginger
½ teaspoon red pepper flakes
2 tablespoons unseasoned rice vinegar
In a colander set over a medium bowl, toss the tofu with ¼ teaspoon salt and let stand for 5 to 10 minutes. In a small bowl, stir together the fish sauce, soy sauce and sugar until the sugar dissolves; set aside.
Transfer the tofu to paper towels and pat dry. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of oil until shimmering. Add the tofu in an even layer and cook, stirring occasionally, until golden brown, 6 to 7 minutes. Add 2 tablespoons of the fish sauce-soy mixture and cook, stirring occasionally, until the liquid thickens and coats the tofu, about 1 minute. Transfer to a plate and wipe out the skillet.
In the same skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the green beans and cook, stirring occasionally, until charred and tender-crisp, 6 to 7 minutes. Add the ginger and pepper flakes, then cook, stirring, until fragrant, about 30 seconds. Add the remaining fish sauce-soy sauce mixture and cook, stirring occasionally, until the liquid thickens and coats the beans, about 1 minute. Off heat, stir in the tofu and vinegar. Taste and season with black pepper.