Sour-Spicy Tofu, Green Beans and Mushrooms Stir-Fry - water

Method

• Whisk 1/4 cup water, soy sauce, tomato paste, vinegar, sugar, crushed red pepper to taste and 1 teaspoon cornstarch in a small bowl.
• Set aside.
• Cut tofu into 1/2- to 3/4 inch cubes and pat dry.
• Toss the tofu in a bowl with the remaining 2 tablespoons cornstarch to coat.
• Heat 1 tablespoon oil in a wok or large skillet over medium-high heat.
• Add the tofu and spread out across the surface of the pan.
• Let cook undisturbed for 2 minutes.
• Gently turn and stir.
• Continue cooking, stirring occasionally, until lightly browned and crispy, 2 to 3 minutes more.
• Transfer to a plate.
• Meanwhile, in another skillet add another 1/2 tablespoon oil and cook mushrooms for about 5 to 8 minutes, until most of the water is evaporated.
• Set aside.
• Reduce heat to medium.
• Add the remaining 1 tablespoon oil to the pan.
• Add green beans, garlic and ginger; cook, stirring constantly, for 1 minute.
• Add the remaining 1/4 cup water, cover and cook until the beans are crisp-tender, 2 to 4 minutes.
• Stir in the reserved soy sauce mixture and pour it over the green beans.
• Cook, stirring, until thickened, about 1 minute.
• Add the tofu, mushrooms and cook, stirring, until heated through, about 1 minute more.
• Serve warm.