Manchurian Green Beans With Tofu

• 1/2 (12- to 16-ounce) package extra-firm tofu
• 1 1/2 pounds green beans, ends trimmed, cut into 3-inch pieces
• 2 scallions, thinly sliced (white and green parts; about 1/2 cup)
• 2 tablespoons finely chopped fresh cilantro
• 2 medium garlic cloves, minced (about 1 teaspoon)
• 1 (2-inch) piece finely chopped, peeled fresh ginger (about 3 tablespoons)
• 2 arbol chiles (or other small dried red chiles, such as Thai or Indian red chiles)
• 1/4 cup low-sodium tamari (or low-sodium soy sauce)
• 2 tablespoons fresh lemon juice
• 2 tablespoons arrowroot powder

1. Drain the tofu and press it between your hands to remove excess liquid. Cut the tofu into 1-inch cubes. Place the cubes in a large nonstick saute pan over medium heat and cook for about 5 minutes, until golden and crispy on all sides.
2. Meanwhile, to make the sauce, in a separate, large nonstick saute pan, combine the garlic, ginger, and chiles and toast over medium heat for about 2 minutes, until they are aromatic, stirring constantly so they dont burn. Add the green beans and 3/4 cup water. Increase the heat to high and bring to a boil. Reduce the heat to medium and simmer for 5 to 7 minutes, until the beans are cooked but still crunchy. (Cook them for about 3 minutes if you like your vegetables al dente.)
3. Combine the soy sauce, lemon juice, arrowroot, and 1/4 cup water to make a slurry and whisk with a fork until no lumps remain. Pour the slurry into the saute pan and cook, stirring constantly, until the sauce thickens, about 3 minutes. Add the tofu and cook for 5 to 7 minutes, until the sauce coats the tofu and beans. Stir in the scallions and cilantro. Serve warm.

green beans, scallions, fresh cilantro, garlic, ginger, uerbol chiles, tamari, lemon juice, arrowroot powder

Taken from www.epicurious.com/recipes/food/views/manchurian-green-beans-with-tofu (may not work)