For the sauce:

1. Whisk all ingredients together in a bowl.
   

For the stir-fry:

1. Place tofu on a baking sheet lined with paper towels and let it drain for 20 minutes. Gently dry it with more paper towels.
2. In a bowl, toss the drained tofu with cornstarch. Then, transfer it to a fine-mesh strainer and shake gently to remove excess cornstarch.
3. In another bowl, combine 1 teaspoon of oil, scallion whites, garlic, and ginger.
4. Heat 2 tablespoons of oil in a nonstick skillet over high heat until it shimmers. Add the tofu and cook, turning occasionally, until it becomes crispy and browned on all sides. Transfer the tofu to a plate lined with paper towels to drain.
5. In the same skillet, add the remaining 2 teaspoons of oil and heat it over medium-high heat until it shimmers. Add the green beans and mushrooms, cover, and cook until the mushrooms release their liquid and the green beans become bright green and slightly softened.
6. Uncover the skillet and continue to cook until the vegetables become slightly browned.
7. Push the vegetables to the sides of the skillet. Add the garlic mixture to the center and cook, mashing it into the pan, until it becomes fragrant.
8. Stir the garlic mixture into the vegetables. Add the browned tofu and mix everything together.
9. Whisk the sauce to mix it well, then add it to the skillet. Cook, stirring constantly, until the sauce thickens.
10. Transfer the dish to a platter, sprinkle with scallion greens and sesame seeds (if desired), and serve.

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With permission from and thanks to America's Test Kitchen, p.219, Vegan for Everybody. Photo by ATK.

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