Szechuan Tofu and Green Bean Stir-Fry

1/2 cup water, divided
1/4 cup soy sauce
1 Tbsp tomato paste
2 tsp Chinkiang vinegar OR balsamic vinegar
2 tsp sugar
1/8-1/4 tsp crushed red pepper
1 tsp plus 2 Tbsp cornstarch, divided
1 pkg tofu, extra-firm tofu
2 Tbsp olive oil, divided
4 cups green beans, trimmed and cut in half
4 cloves garlic, minced
2 tsp minced fresh ginger

1. Whisk 1/4 cup water, soy sauce, tomato paste, vinegar, sugar, crushed red pepper and 1 tsp cornstarch in a small bowl. Set aside. Cut tofu into 1/2-3/4" cubes and pat dry. Toss the tofu in a bowl with the remaining 2 Tbsp cornstarch to coat.
2. Heat 1 Tbsp oil in a large skillet over medium-high heat. Add the tofu and spread out accross the surface of the pan. Let cook, undisturbed for 2 minutes. Gently turn and stir. Continue cooking, stirring occasionally, until lightly browned and cruspy, 2-3 minutes more. Transfer to a plate.
3. Reduce heat to medium. Add the remaining 1 Tbsp 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, 2-4 minutes. Stir the reserved soy sauce mixture and pour it over the green beans. Cook, stirring, until thickened, about 1 minute. Add the tofu and cook, stirring, until heated through, about 1 minute more.

Serving Size: Makes 4 1.5 cup servings