Cook The Book: Stir-Fry With Tofu, Green Beans, And Tomatoes

• 3 tablespoons vegetables oil
• 10 ounces tofu, cut into 1 x 1 x 1/2-inch slices
• 1 tablespoon oyster sauce
• 8 ounces fresh green beans, ends broken off
• 1 cup sliced onion
• 1 teaspoon minced garlic
• 1/4 cup vegetable stock
• 2 tomatoes, diced
• 1 tablespoon gluten-free chili sauce (such as Thai Kitchen brand)

1. Heat a large wok or nonstick skillet over high heat) it is easier to cook tofu in a nonstick pan). Add 2 tablespoons of the oil and then the tofu. Cook the tofu. Cook the tofu for about 2 minutes, then carefully turn it over and cook until lightly browned on both sides, about 2 minutes are.
2. Add the oyster sauce and gently simmer, making sure that the tofu doesn't break into pieces, for about 2 minutes. Remove the tofu and place on a platter.
3. Lower the heat to medium-high. Add the remaining 1 tablespoon of oil, the beans, onions, and garlic and cook, stirring, for 1 minute. Add the stock, cover, and cook for 1 minute more.
4. Uncover and continue to cook, stirring, until all of the liquid is absorbed, about 2 minutes. Add the tomatoes and the chili sauce and stir until well mixed, about 1 minute. Return the tofu to the pan and gently mix together before serving.

vegetables oil, oyster sauce, green beans, onion, garlic, vegetable stock, tomatoes, chili sauce

Taken from www.seriouseats.com/recipes/2010/05/cook-the-book-stir-fry-with-tofu-green-beans-tomatoes-recipe.html (may not work)