• 1 lb Green Beans, trimmed
• 1 pack Organic Tofu
• 2 Scallions, sliced thinly
• 2 Tbsp Cooking Oil
• 1 tsp minced Garlic
• 1 tsp minced Ginger
• 2 Tbsp Soy Sauce
• 1 Tbsp Rice Vinegar
• 1 tsp sugar
• 1/4 cup Water
• 1 Tbsp Hot Sauce (optional)
• Sesame Seeds (optional)
• 1/2 tsp crushed Red Chili Flakes
• Sea Salt

Preheat the oven to 400 degrees. Line a baking tray with parchment.

Slice the tofu into two even-thickness pieces and press the water out using a few layers of cheese cloth or paper towel (make sure it is very dry). When the oven is heated, cut the tofu into 1/2-inch pieces. Season both sides with sea salt. Bake for about 30 minutes, until the tofu turns golden and the surface puffs.

Meanwhile, heat oil in a wok or large sauté pan over medium heat.

Add the green beans and stir fry them for 3-5 minutes or until they start to shrivel up a bit.

Add the garlic, scallions and hot sauce, if desired. Stir to combine. Cook for 30 seconds to a minute then add the soy sauce, rice vinegar, sugar, water and chili flakes. Cook an additional 1-2 minutes or until most of the liquids are cooked off. Toss with the crispy tofu and garnish with sliced scallion and sesame seeds, if desired.