Spicy Asian Tofu and Green Bean Stir-Fry (Cholesterol-Free, Lower-Fat)

Step 1: Whisk 1/4 cup broth or water with soy sauce, tomato paste, vinegar, sugar, crushed red pepper to taste and 1 teaspoon cornstarch in a small bowl. Set aside.

Step 2: 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.

Step 3: Heat 1 tablespoon veggie 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 (about 2 to 3 minutes more). Transfer to a plate.

Step 4: Reduce heat to medium. Add the remaining 1 tablespoon veggie oil to the pan. Add green beans, garlic and ginger; cook, stirring constantly, for 1 minute. Add the remaining 1/4 cup broth or water, cover and cook until the beans are crisp-tender (about 2 to 4 minutes).

Step 5: Stir the reserved soy sauce mixture and pour it over the green beans. Cook, stirring, until thickened (about 1 minute).

Step 6: Add the tofu and cook, stirring, until heated through, about 1 minute more.

Step 7: Season with pepper and salt if desired.