Cantonese cooks are renowned for the crispy fried dishes they season with a special salt and pepper blend — from shrimp to ribs to tofu. Here it stars in a healthy vegan meal festive enough for a Lunar New Year celebration, yet quick enough to pull together on any weeknight. It’s lightly adapted from a recipe that first appeared in Nisha Vora’s “Big Vegan Flavor” and more recently in the New York Times.
The savory tofu squares are tossed together with blistered green beans and silky noodles that are coated in a light but umami-rich sauce. The result is one crave worthy dish that rivals your favorite take-out version. It’s not hard, so long as you’re organized. The key is to have all your ingredients prepped and set near the stove before you begin. With all the makings for a complete meal in one pan, clean-up’s a breeze. Serves 4–6. — Susan Puckett RECIPE HERE