Laquered Tofu with Green Beans

• 1 pound firm tofu, drained
• 1 red bell pepper
• 1/4 cup stock
• 3 tablespoons soy sauce
• 2 tablespoons light brown sugar
• 3 garlic cloves, minced
• 1 tablespoon mushroom soy sauce
• 4 teaspoons roasted peanut oil
• 1/4 pound green beans, cut into 2-inch lengths
• 5 scallions, sliced 1/2 inch thick
• 1/2 teaspoon toasted Szechwan peppercorns
• Salt
• 1/4 cup roasted cashews

1. Cut the tofu and red pepper into 1 1/2-inch triangles.
2. In a bowl, mix the stock, soy sauce, brown sugar, garlic and mushroom soy.
3. Heat 1 tablespoon of oil in a large nonstick skillet.
4. Add the tofu and cook, turning once, until golden; transfer to a plate.
5. Add the remaining teaspoon of oil to the pan; add the beans and stir-fry for 2 minutes.
6. Add the red pepper and scallions and stir-fry until just tender.
7. Add the tofu and Szechwan peppercorns; season with salt.
8. Pour in the sauce and stir gently until the vegetables and tofu are evenly coated.
9. Transfer to a platter and sprinkle with the cashews.

firm, red bell pepper, stock, soy sauce, light brown sugar, garlic, mushroom soy sauce, peanut oil, green beans, scallions, peppercorns, salt, cashews

Taken from www.foodandwine.com/recipes/laquered-tofu-with-green-beans (may not work)