Serves: 4
|
1 block (14 oz.) extra firm tofu, drained and pressed, and cut into 1” cubes |
12 oz. green beans, trimmed and cut diagonally |
Preheat oven to 400°F and prepare a baking sheet with parchment paper or aluminum foil and spray with non-stick cooking spray.
In a medium mixing bowl, whisk together 1 tablespoon olive oil, soy sauce, honey, and garlic.
Add tofu cubes to the mixture and turn to coat the tofu on all sides.
Sprinkle cornstarch over the tofu and gently mix until evenly coated.
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.
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.
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.
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.
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.
To serve, evenly divide tofu and noodles with green beans among 4 bowls, and top with any optional garnishes.
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