Szechuan Green Beans and Tofu

MARINADE

½ cup water

1/3 cup soy sauce

1 Tbsp. rice vinegar

1 tsp. honey

½ tsp. crushed red pepper flakes

2 garlic cloves, minced

STIR-FRY

1 (12.3-oz.) pkg. Firm or extra-firm tofu, drained, cut into ½-inch cubes

2 tsp. cornstarch

8 oz. uncooked vermicelli

12 oz. fresh green beans, trimmed, cut into 2 inch pieces

1 cup fresh baby carrots, quartered lengthwise

1 small tomato, coarsely chopped

½ cup cut (1-inch) green onions

1.  In medium nonmetal bowl, combine all marinade ingredients; mix well.  Add tofu cubes; stir gently.  Let stand 5 minutes.

2.  Drain tofu well, reserving marinade.  Stir cornstarch into marinade.  Set aside.

3.  Cook vermicelli to desired doneness as directed on package.  Drain; cover to keep warm.

4.  Meanwhile, spray large nonstick skillet with nonstick cooking spray.  Heat over medium-high heat until hot.  Add drained tofu; cook 6 to 9 minutes or until lightly browned on all sides, turning gently with pancake turner.  Remove tofu from skillet; cover to keep warm.

5.  In same skillet, combine green beans, carrots and ½ cup water.  Reduce heat to medium; cover and cook 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.  Drain; stir in tofu, tomato, and onions.

6.  Increase heat to medium-high.  Stir marinade well.  Pour over tofu and vegetables.  Cook and stir 2 to 3 minutes or until sauce is bubbly and thickened.  Serve over vermicelli.  (4 servings)