Serves: 4
Ingredients
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1 block (14 oz.) extra firm tofu, drained and pressed, and cut into 1” cubes |
12 oz. green beans, trimmed and cut diagonally |
Method of Preparation
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Preheat oven to 400°F and prepare a baking sheet with parchment paper or aluminum foil and spray with non-stick cooking spray.
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In a medium mixing bowl, whisk together 1 tablespoon olive oil, soy sauce, honey, and garlic.
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Add tofu cubes to the mixture and turn to coat the tofu on all sides.
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Sprinkle cornstarch over the tofu and gently mix until evenly coated.
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Place tofu in a single layer on the baking sheet, making sure that no pieces are touching. Bake in the oven for 30 minutes, turning tofu over halfway through or until lightly browned.
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While tofu is roasting, bring a medium pot of water to a boil. Add the ramen and cook according to package instructions, about 3 minutes, until the noodles are just tender. Drain, rinse with cold water and drain well again.
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Heat a wok or large deep skillet on high heat. When hot, add ½ tablespoon of oil, toss in the green beans and season with salt to taste. Cook, tossing the beans, for 2-3 minutes, until charred. Remove the beans from the wok and set aside.
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Heat the same wok or skillet over high heat, and add the remaining ½ tablespoon of oil, along with scallions and ginger. Allow the scallions and ginger to sizzle for 20-30 seconds, to release their aromas, then stir-fry for 23 minutes until scallions have a nice scorch.
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Add the green beans and noodles to the pan and season with salt and pepper. Toss well to combine, just until the noodles are heated through.
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To serve, evenly divide tofu and noodles with green beans among 4 bowls, and top with any optional garnishes.
Nutrition Facts Per Serving
Calories: 400 | Total Fat: 20 g | Saturated Fat: 3.9 g | Sodium: 200 mg | Total Carbohydrate: 40 g | Dietary Fiber: 6 g | Total Sugar: 7 g | Added Sugar: 2 g | Protein: 19 g
Adapted from The New York Times
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