Ready In50 min

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This stir-fry, from my book “Big Vegan Flavor” (Avery Books, 2024), hits all the comfort food take-out notes with its combination of salt and pepper tofu, blistered green beans and a tangle of silky noodles, all coated in a deeply savory, garlicky, salty and spicy sauce.

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Yield:4 servings

For the Sauce

3 ½ tablespoons soy sauce or tamari

2 ½ tablespoons Shaoxing wine (see Tip)

2 tablespoons organic brown sugar

1 to 2 tablespoons chili-garlic sauce or sambal oelek (2 tablespoons for spicy!)

3 tablespoons vegetable broth (or water)

For the Salt and Pepper Tofu

1 (14-ounce) block extra-firm tofu, ideally previously frozen and thawed (see Tip)

½ teaspoon ground white pepper

¼ teaspoon onion powder

¼ teaspoon garlic powder

½ teaspoon Chinese five-spice powder (optional)

3 tablespoons arrowroot powder or cornstarch

¾ teaspoon kosher salt (such as Diamond Crystal)

3 tablespoons neutral-flavored high-heat oil (such as avocado oil)

For the Noodles

6 ounces dried noodles, such as ramen, udon or egg-free wheat noodles

1 tablespoon toasted sesame oil

For the Green Beans

1 tablespoon neutral-flavored high-heat oil (such as avocado oil)

12 ounces green beans, trimmed and halved

Kosher salt (such as Diamond Crystal)

2-inch piece fresh ginger, peeled and thinly sliced, then sliced into matchsticks

4 garlic cloves, finely chopped

6 scallions, thinly sliced (reserve dark green tops for garnish)

For Serving

½ cup fresh cilantro leaves and tender stems, roughly chopped

1 tablespoon roasted black or white sesame seeds

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

54 grams carbs; 36 milligrams cholesterol; 506 calories; 13 grams monosaturated fat; 6 grams polyunsaturated fat; 4 grams saturated fat; 25 grams fat; 6 grams fiber; 841 milligrams sodium; 19 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Make the sauce:

Step 1

In a small jar, combine the soy sauce, Shaoxing wine, sugar, chili-garlic sauce and vegetable broth. Cover and shake well. 1.

Make the tofu:

Step 2

Drain the tofu, wrap it in a clean thin dish towel and gently squeeze it using the palms of your hands to remove excess water. If you’re not using thawed tofu, press it for 15 minutes instead. 1.

Step 3

Slice the tofu in half vertically, then slice each block crosswise into squares about ⅓-inch thick. Gently press down with a towel to get the water out and repeat a few times. 1.

Step 4

In a small bowl, combine the white pepper, onion powder, garlic powder, five-spice powder (if using) and arrowroot powder. Transfer the mixture to a small fine-mesh sieve. 1.

Step 5

Arrange the tofu tightly spaced on a cutting board. Sprinkle the top with half of the salt, then dust with half of the spice mixture. Flip the tofu, sprinkle with the rest of the salt, and dust with the rest of the spice mixture. 1.

Step 6

Line a cutting board or large plate with paper towels. 1.

Step 7

Heat a flat-bottomed wok over medium-high until it just starts to smoke. Then add the oil and tilt the pan to coat the lower sides. Reduce the heat to medium and add the tofu, standing back to avoid splatter. (Or, heat a 12-inch nonstick skillet with the oil over medium-high for a few minutes, then add the tofu.) Cook for 5 to 6 minutes, shaking the pan every minute for even cooking, until golden brown on the bottom. Flip the tofu and repeat this process for 3 to 4 minutes, until golden brown but not charred on the bottom (if using a wok, the center pieces will cook faster). Transfer to the paper towel-lined surface. Wipe out the pan. 1.

Make the noodles:

Step 8

While the tofu fries, cook the noodles per the package instructions. Drain and toss with the sesame oil. 1.

Make the green beans:

Step 9

Heat the wok (or skillet) over high until it just starts to smoke, then add the oil. Add the green beans with a tiny pinch of salt and spread in a single layer as much as possible. Cook undisturbed until beans start to blister, 1 minute. Toss and cook undisturbed for 90 seconds (if not using a wok, the beans might need a minute longer). Add the ginger, garlic and white and light green parts of the scallions and toss frequently until aromatic, 1 minute. 1.

Step 10

Pour in the sauce, standing back to avoid splatter. Stir-fry until the beans are crisp-tender and the sauce has reduced a bit, another 2 minutes. (If you’re not using a wok, you might need an extra minute or two for the sauce to reduce.) 1.

Step 11

Turn off the heat and add the noodles, reserved scallion greens, cilantro and sesame seeds. Use tongs to toss the noodles in the sauce. Add the fried tofu and use a spatula to gently incorporate.

Tips

Shaoxing wine adds a rich, nutty and salty but slightly sweet depth of flavor to Chinese stir-fries. You can find it at some supermarkets and at pan-Asian grocery stores or online. You can substitute with mirin or dry sherry; if using mirin, use just 1 tablespoon of brown sugar instead.

To freeze tofu, add the tofu and its water to a container and freeze until solid, at least 8 hours. Thaw in the fridge (it will take about 1 day), but you can speed this up considerably by placing the tofu on an aluminum sheet pan at room temperature for up to 2 hours at a time.

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