Hoisin Tofu and Green Bean Stir-Fry

Last night when I ask Jim to pick from the meals I’d planned, he answered that it wasn’t much of a choice, but I guess the Tofu has the most protein.  Ever since “I” read Whole Body Reset and pointed out that his breakfast is protein deficient he criticizes every meal for protein.  Anyway we had the tofu meal and it was ok.  I think it needed more sauce, so double it if you are going to make it.  This is from Fine Cooking magazine.

Ingredients:

15 oz. Extra firm tofu, drained

2 T hoisin sauce

1 T soy sauce

1 T grated fresh ginger

1/4 t crushed red pepper (Jim wanted it left out)

2 T vegetable oil

3 cloves of garlic, thinly sliced

8 oz. fresh green beans, trimmed and halved lengthwise

Hot cooked rice or rice noodles

Directions:

1. Cut the tofu lengthwise into four 1” thick slices and lay them on a double layer of paper towels.  Top with another double layer of paper towels, and weight down with a plate topped with cans to remove excess water from the tofu.  Let stand for 10 minutes then cut tofu into 1” cubes.
2. Meanwhile, stir together 3 T water, the hoisin, soy sauce, ginger, and crushed red  pepper, if using.  (Double this.)
3. In ad extra large skillet, heat 1 T oil over medium-high heat.  Add the tofu.  Cook, without stirring, until tofu begins to brown 4-5 minutes.  Turn and cook, stirring occasionally until tofu is golden brown on all sides, 4-5 minutes more.  Transfer the tofu to a plate. 
4. Add the remaining 1 T oil to the skillet.  Add the garlic, and cook 30 seconds.  Add the beans, and cook until barely tender, about 4 minutes.  
5. Return the tofu to the skillet.  Add the hoisin mixture and bring to a boil, stirring to coat.  
6. Serve with rice and lime wedges.