Ingredients
Equipment
Method
- Pat the pressed tofu dry and cut into 3/4-inch cubes. Toss with 2 tablespoons cornstarch until lightly and evenly coated.
- Whisk the tamari, 1 tablespoon lime juice, maple syrup, ginger, garlic, sesame oil, 1 teaspoon cornstarch and water until no lumps remain.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, 7–9 minutes until golden on several faces. Transfer to a plate.
- Add the remaining tablespoon oil to the skillet. Stir-fry the green beans and scallion whites for 4–5 minutes until brightly colored and crisp-tender. Add 2 tablespoons water and cover for 1 minute if the beans need more steaming.
- Lower heat to medium. Stir the glaze again, pour into the skillet and cook 1–2 minutes, stirring, until glossy and lightly thickened.
- Return the tofu and toss only until coated, 30–60 seconds, to protect the crisp edges. Remove from heat and stir in the remaining tablespoon lime juice.
- Sprinkle with sesame seeds and scallion greens. Serve immediately, with rice and lime wedges if desired.
Nutrition
Notes
For crisp tofu: Press thoroughly and allow the cornstarch to set briefly on the surface before frying; avoid crowding the pan.
Glaze texture: The sauce thickens quickly once it simmers. Add water a tablespoon at a time if it becomes too sticky.
Green bean snap: Use a brief covered steam only if your beans are particularly thick; the finished dish should retain color and bite.
Make ahead: Mix the glaze and trim the beans up to 2 days ahead. Cook tofu close to serving for the best edges.
Storage: Refrigerate leftovers in a sealed container up to 3 days. Reheat in a skillet with a splash of water; the tofu will soften.
Gluten-free note: Choose certified gluten-free tamari and verify all packaged sauces; ordinary soy sauce often contains wheat.
Nutrition is estimated for one-quarter of the tofu and green beans, including all cooking oil and sesame. Optional rice and lime wedges are excluded. Tamari values use a representative reduced-sodium product; brands and portions vary.
