Vegan Diaries - Mushroom, Green Bean Stir Fry

I was looking for something different to make for dinner.  I wanted to use mushrooms and some green beans from the garden.  I came across this recipe in the book, "Vegan for Everyone."  If you ever get the chance, check this book out.  It's got some really cool recipes!

I added extra green onions and some zucchini (not home grown).  The results were quite tasty.  I served this over some rice.  My only suggestions might be to add a little more liquid.  Other than that, it's a winner!

Here's the recipe:

Mushroom Green Bean Stir Fry

ingredients:
for the sauce
3/4 cup vegetable broth
3 TBSP soy sauce
2 TBSP rice vinegar
2 tsp cornstarch

stir fry
14 oz extra firm tofu, cut into 3/4" pieces, pat with paper towels
1/3 cup cornstarch
3 TBSP vegetable oil
2 scallions, chopped
3 garlic cloves, minced
1 TBSP fresh ginger, grated
12 oz green beans, trimmed and cut into 1"
12oz mushrooms, stemmed and quartered
1 TBSP toasted sesame seeds (optional)

directions:

For the sauce, whisk all ingredients together in a bowl and set aside.

Stir Fry:
Toss tofu with cornstarch in bowl, then put in fine mesh strainer and toss gently to remove excess cornstarch.

In a skillet, heat 1 tsp oil, scallions, garlic and ginger.  Add tofu and cook, turning as needed, until crisp and browned (about 12-15 minutes).  Transfer to a paper towel to drain.

Add remaining oil to (now empty) skillet.  Add green beans and mushrooms.  Cover and cook until mushrooms release their liquid and beans are bright green and start to soften.  Uncover and cook until they are spotty brown (about 3 minutes).

Add the garlic mixture to the skillet and stir.  Add tofu and stir to combine.  Whisk the sauce and add to the skillet, stirring until sauce is thickened (about 30 seconds).

Transfer to platter, sprinkle with sesame seeds and serve.


Enjoy!