½ cup water, divided
¼ cup reduced-sodium soy sauce
1 tablespoon tomato paste
2 teaspoons apple cider vinegar
2 teaspoons brown sugar
1 Tablespoon plus 4 tablespoons cornstarch, divided
1/2 package extra-firm tofu, drained
2 tablespoons canola oil, divided
4 cups green beans, trimmed and cut in half
4 cloves garlic, minced
Whisk ¼ cup water, soy sauce, tomato paste, vinegar, sugar and 1 tablespoon cornstarch in a small bowl. Set aside. Cut tofu into ½- to ¾-inch cubes and pat dry. Toss the tofu in a bowl with the remaining 4 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.
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 ¼ cup water, cover and cook until the beans are crisp-tender, 2 to 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.
Per serving: 216 calories; 12 g fat(1 g sat); 5 g fiber; 21 g carbohydrates; 12 g protein; 55 mcg folate; 0 mg cholesterol; 5 g sugars; 2 g added sugars; 864 IU vitamin A; 12 mg vitamin C; 256 mg calcium; 3 mg iron; 816 mg sodium; 352 mg potassium