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1
Whisk 1/4 cup water, soy sauce, tomato paste, vinegar, sugar, crushed red pepper to taste and 1 teaspoon cornstarch in a small bowl.
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2
Set aside.
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3
Cut tofu into 1/2- to 3/4 inch cubes and pat dry.
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4
Toss the tofu in a bowl with the remaining 2 tablespoons cornstarch to coat.
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5
Heat 1 tablespoon oil in a wok or large skillet over medium-high heat.
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6
Add the tofu and spread out across the surface of the pan.
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7
Let cook undisturbed for 2 minutes.
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8
Gently turn and stir.
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9
Continue cooking, stirring occasionally, until lightly browned and crispy, 2 to 3 minutes more.
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10
Transfer to a plate.
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11
Meanwhile, in another skillet add another 1/2 tablespoon oil and cook mushrooms for about 5 to 8 minutes, until most of the water is evaporated.
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12
Set aside.
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13
Reduce heat to medium.
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14
Add the remaining 1 tablespoon oil to the pan.
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15
Add green beans, garlic and ginger; cook, stirring constantly, for 1 minute.
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16
Add the remaining 1/4 cup water, cover and cook until the beans are crisp-tender, 2 to 4 minutes.
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17
Stir in the reserved soy sauce mixture and pour it over the green beans.
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18
Cook, stirring, until thickened, about 1 minute.
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19
Add the tofu, mushrooms and cook, stirring, until heated through, about 1 minute more.
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20
Serve warm.
