Ingredients

• 1/2 (12- to 16-ounce) package extra-firm tofu
• 1 1/2 pounds green beans, ends trimmed, cut into 3-inch pieces
• 2 scallions, thinly sliced (white and green parts; about 1/2 cup)
• 2 tablespoons finely chopped fresh cilantro
• 2 medium garlic cloves, minced (about 1 teaspoon)
• 1 (2-inch) piece finely chopped, peeled fresh ginger (about 3 tablespoons)
• 2 árbol chiles (or other small dried red chiles, such as Thai or Indian red chiles)
• 1/4 cup low-sodium tamari (or low-sodium soy sauce)
• 2 tablespoons fresh lemon juice
• 2 tablespoons arrowroot powder

Instructions

1. Drain the tofu and press it between your hands to remove excess liquid. Cut the tofu into 1-inch cubes. Place the cubes in a large nonstick sauté pan over medium heat and cook for about 5 minutes, until golden and crispy on all sides.
2. Meanwhile, to make the sauce, in a separate, large nonstick sauté pan, combine the garlic, ginger, and chiles and toast over medium heat for about 2 minutes, until they are aromatic, stirring constantly so they don’t burn. Add the green beans and 3/4 cup water. Increase the heat to high and bring to a boil. Reduce the heat to medium and simmer for 5 to 7 minutes, until the beans are cooked but still crunchy. (Cook them for about 3 minutes if you like your vegetables al dente.)
3. Combine the soy sauce, lemon juice, arrowroot, and 1/4 cup water to make a slurry and whisk with a fork until no lumps remain. Pour the slurry into the sauté pan and cook, stirring constantly, until the sauce thickens, about 3 minutes. Add the tofu and cook for 5 to 7 minutes, until the sauce coats the tofu and beans. Stir in the scallions and cilantro. Serve warm.