Tofu and Green Bean Stir-fry
Crispy golden tofu and tender-crisp green beans tossed in a savory garlic-ginger sauce. This quick weeknight stir-fry comes together in under 30 minutes and packs a satisfying punch of plant-based protein and fresh crunch.
For 4 servings
- prep · ~5 min
Press and cube the tofu.
Wrap the block of extra-firm tofu in a clean kitchen towel and press gently to remove excess moisture. Cut the tofu into 3/4-inch cubes.
- prep · ~4 min
Trim and cut the green beans.
Snap off the stem ends of the green beans and cut them into 2-inch pieces.
- mix · ~1 min
Mix the stir-fry sauce.
In a small bowl, whisk together soy sauce, rice vinegar, cornstarch, and water until the cornstarch fully dissolves. Set aside.
- fry · ~6 min
Crisp the tofu in the wok.
1.Heat 1 tablespoon of vegetable oil in a wok over medium-high heat until shimmering.2.Add the tofu cubes in a single layer and fry untouched for 2 minutes until golden on the bottom.3.Flip and continue frying another 2 to 3 minutes until crisp and golden on all sides.4.Transfer the tofu to a plate and set aside. - fry · ~4 min
Stir-fry the green beans.
1.Add the remaining 1 tablespoon vegetable oil to the wok.2.Add the green beans and stir-fry over high heat for 3 to 4 minutes until bright green and tender-crisp.3.Season with a pinch of salt. - saute · ~1 min
Add garlic, ginger, and chili flakes.
1.Push the green beans to the sides of the wok, creating a well in the center.2.Add the minced garlic, grated ginger, and red chili flakes to the well.3.Stir the aromatics in place for about 30 seconds until fragrant, then toss everything together. - mix · ~2 min
Combine tofu and sauce with the green beans.
1.Return the crispy tofu to the wok and toss gently to combine with the green beans.2.Give the sauce a quick stir, then pour it over the tofu and beans.3.Stir-fry everything together for 1 to 2 minutes until the sauce thickens and evenly coats each piece. - garnish · ~1 min
Finish with sesame oil and garnish.
Remove the wok from the heat. Drizzle with sesame oil and toss once more. Sprinkle with toasted sesame seeds and sliced green onion just before serving.
- serve
Serve the stir-fry immediately.
Divide the tofu and green bean stir-fry among plates or bowls. Serve hot, ideally over steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Press the tofu for at least 15 minutes to remove excess moisture, ensuring a crispier sear.
- 2Resist moving the tofu in the wok for the first 2 minutes to develop a deep golden crust.
- 3Blanch green beans in boiling salted water for 1 minute before stir-frying for extra tender-crisp texture.
- 4Stir the cornstarch slurry just before pouring, as cornstarch settles quickly to the bottom.
- 5Keep the wok hot and work quickly to prevent the garlic and ginger from burning.
- 6Leftover stir-fry can be stored in an airtight container in the fridge for up to 2 days; reheat in a hot pan.
Adapt it for your goals.
Spicy-sichuan
Add 1 teaspoon Sichuan peppercorns (toasted and ground) and replace half the soy sauce with dark soy sauce for a mala-style numbing heat.
high proteinHigh-protein
Double the tofu and add 100 g of shelled edamame during the last minute of stir-frying the green beans for an extra protein boost.
low oilLow-oil
Use an air fryer to crisp the tofu at 200°C for 12 minutes, then stir-fry the green beans and sauce in a non-stick pan with just 1 teaspoon of oil.
jainJain
Skip the garlic and onion garnish; replace soy sauce with a Jain-friendly soy sauce (no onion/garlic) and use asafoetida (hing) for depth.
Why this is on our healthy list.
Rich in Plant-Based Protein
Extra-firm tofu provides a complete protein source with all essential amino acids, making this dish an excellent meat-free main.
High in Dietary Fiber
Green beans contribute a good amount of fiber, which supports digestive health and helps maintain steady blood sugar levels.
Low in Saturated Fat
The recipe uses vegetable oil and minimal saturated fat, aligning with heart-healthy eating patterns.
Contains Antioxidants
Garlic, ginger, and green beans are rich in antioxidants that may help reduce inflammation in the body.
Frequently asked questions
The tofu likely still contains too much moisture. Press it for at least 15 minutes under a weight, and make sure the oil is shimmering hot before adding the cubes.
