Ingredients:

  • 14 oz extra-firm tofu, pressed and cubed
  • 1 tbsp cornstarch
  • 1 tbsp avocado oil
  • 1/4 tsp salt
  • 2 tbsp soy sauce
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest, finely grated
  • 1 tsp maple syrup
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 cup green beans, trimmed
  • 1 medium red bell pepper, sliced
  • 1/2 cup fresh basil leaves, torn
  • 1 tbsp water

Instructions:

  1. Press the tofu for at least 15 minutes to remove excess moisture. Cut into 1-inch cubes and toss gently with cornstarch and salt until lightly coated.
  2. Heat oil in the skillet over medium-high heat until shimmering. Add tofu cubes in a single layer and fry for 3-4 minutes per side until the edges are mahogany-colored and the crust is firm. Remove tofu and set aside.
  3. In the same pan, toss in the red bell pepper and green beans. Sauté for 3-5 minutes until tender-crisp.
  4. Pour in the soy sauce, lemon juice, lemon zest, maple syrup, minced garlic, and grated ginger. Stir constantly for 1-2 minutes until the sauce bubbles and thickens into a glossy glaze.
  5. Return the seared tofu to the pan. Toss quickly to ensure every cube is enveloped in the glaze. Turn off the heat and immediately fold in the torn basil leaves.