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Whether you’re looking for a vegetarian option or simply want to make a healthy meal, this dish is a winner. And it’s easy to make if you follow these tips:

To make trimming green beans quick and easy, line up several green beans on a cutting board, and cut off tough ends. Do the same thing on the other side of the beans.

Crush garlic with the bottom of a measuring cup to help loosen papery skin. Place one hand on the handle of a chef’s knife, and rest the fingers of your other hand on top of the blade. Use a rocking motion, pivoting the knife as you chop garlic repeatedly to cut it into very small pieces.

For 25 years, home cooks have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers.

Cut tofu into ¾-inch cubes. Line a rimmed baking sheet with 3 layers of paper towels. Spread tofu cubes on the baking sheet, and let drain for 20 minutes.

While tofu drains, in a medium bowl, whisk together broth, soy sauce, vinegar, sugar, 2 teaspoons cornstarch and the sesame oil.

Gently pat tofu dry with more paper towels. Transfer to a second medium bowl. Add remaining ⅓ cup cornstarch to bowl. Use rubber spatula to gently stir tofu to coat until there is no dry cornstarch remaining.

In a 12-inch nonstick skillet, heat 2 tablespoons vegetable oil over medium heat for 1 minute (oil should be hot but not smoking). Carefully add tofu to pan, and spread it into an even layer. Cook, stirring often, until golden brown, 10 to 12 minutes. Turn off heat. Transfer tofu to a large plate lined with paper towels.

Add remaining 1 tablespoon vegetable oil and green beans to skillet, and return to medium heat. Cover and cook until green beans are bright green, about 3 minutes. Uncover and continue to cook, stirring occasionally, until green beans are spotty brown all over, about 3 minutes.

Carefully add tofu, scallions, garlic and ginger to skillet. Whisk broth mixture to recombine, then pour into skillet. Cook, stirring constantly, until sauce is thickened, about 1 minute. Serve.

With our weekly newsletter packed with the latest in everything food.

It's a nostalgic treat from more than three decades ago.

When you add cold water and stir, the milk rehydrates and voila: instant milk and cereal.

Many years ago, while I was growing up, some of the most memorable family picnics began during the beginning of September, when autumn tempera…

This sauce is so adaptable. Try it as a dip for raw vegetables, or instead of mayonnaise on your sandwiches. It’s also a lovely accompaniment to simple grilled chicken.

Have a can of black beans in your pantry? Then you’re ready to make a veggie burger. But first, here’s a little history on canned beans.

Sometimes the best way to change the way you cook is to not cook at all.

Nothing makes me as happy as serving this incredibly delicious appetizer with a chilled glass of rose. While I love to serve this in the warm summer months, you can prepare these any time of year since cherry tomatoes are available year-round. I often make a big batch of slow-roasted tomato jam in the summer to use in fall recipes, but when I want to enjoy the...

Turn this easy dip into a full-blown appetizer spread (or dinner, we won't judge!) with the addition of some crudités, grilled eggplant and crackers. Pair it with a bubbly cava or other sparkling wine for an instant party.

Here's a look at 10 plant-based, nut-free and kid-friendly snacks that are easy to pack as a new academic year is starting. Some don't even require you to cook.

Looking for a quick, easy dinner? This baked lemon-pepper chicken recipe is it. Chicken breasts are cooked in a skillet, then finished in the oven with lemon slices that soften and become part of the sauce, with a touch of maple syrup and butter to carry the flavor.

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