Vietnamese Lemongrass Green Beans and Tofu - Recipe

http://www.herbivoracious.com/2009/03/vietnamese-lemongrass-green-beans-and-tofu-recipe.html

Serves 4 Vegetarian, vegan, and gluten-free

Ingredients

• 1 lb. extra-firm tofu, patted dry and cut into 1/2" cubes
  
• 1 lb. green beans, stem ends trimmed
  
• 2 tablespoons vegetable oil
  
• 3 cloves garlic, minced or crushed
  
• 1 tablespoon peeled and finely grated fresh ginger (a microplane is ideal for this)
  
• 2 stalks of lemongrass (prepared as described above)
  
• optional: fresh chili peppers of your choice, minced
  
• 1 teaspoon soy sauce
  
• salt
  
• black pepper

Preparation

1. In a large skillet or wok over maximum heat, fry the tofu in about half of the oil until it is crispy and brown, stirring occasionally. See picture above. Remove to paper towels and season with salt and black pepper.
   
2. Add the remaining oil to the pan, along with the garlic, ginger, lemongrass and chilis (if using). Fry until fragrant, about 30 seconds. Add the green beans and toss thoroughly. Continue to cook, stirring occasionally, until somewhat tender and nice brown spots are developing. If necessary, you can add a bit of water and cover the pan for a couple of minutes to steam them. (Or pre-microwave for 3-4 minutes first - this can be a really helpful technique).
   
3. Add the tofu back in, along with the soy sauce and 1/2 teaspoon of salt. Stir, taste and make any final seasoning adjustments, and serve.