Green Beans Tofu Stir-fry

Looking for a speedy 30-minute dinner that's both filling and delicious? This Chinese-inspired green bean tofu stir-fry features juicy tofu and tender green beans tossed in a umami-packed sauce that leaves you wanting more!

We are big fans of stir-fries. Other than this recipe, we also love making our teriyaki tofu stir-fry, okra stir-fry, and Chinese eggplant tofu!

 Whenever life gets hectic, but I still want a nourishing, home-cooked meal, stir-fries are always my go-to! Growing up in a Chinese household, stir-fries weren't just weeknight staples, but they were also our comfort food. With endless combinations to try, I never get bored.

This green bean tofu is one of my favorites and is especially great served with rice or noodles. I love serving it with plain Jasmine rice, but when I have a little more time, I would make my vegan egg fried rice, Thai vegetable fried rice, or bami goreng to make a more filling meal.

💚Why you will love this tofu green beans

• Simple to make yet is flavor-packed
• A quick 30-minute dish that requires minimal prep
• Nourishing and is packed with fiber + protein that will fill you up
• Budget-friendly, healthier, and better than takeout

🧄What you will need 

• Tofu - Super-firm tofu doesn't need pressing. Extra-firm or firm tofu can be used, but do press it beforehand, either with a tofu press or by stacking something heavy on top.
• Cornstarch - Essential for crispy tofu; I do not recommend skipping it, but you can substitute it with potato starch or arrowroot starch.
• Green beans - Also known as French beans or string beans. Trim the ends and slice them in half before use.
• Oyster sauce - Use a vegan alternative (like this Lee Kum Kee's stir-fry sauce) to keep this recipe vegan.

✨Ingredients substitutions and add-ins

• Frozen green beans - Thawing is not needed; add them to the pan along with ¼ cup of water, cooking for a couple of minutes until tender. You can then proceed with stir-frying them with the tofu and sauce.
• Make it spicy - Add a generous pinch of red pepper flakes, or a spoonful of sriracha to your green bean tofu.
• Add extra vegetables - For a more colorful dish, you could add other veggies you have on hand. My go-to includes carrots, bell peppers, and mushrooms.
• Switch up the seasonings - Instead of the suggested seasonings, consider using other sauces, such as my vegan stir-fry sauce or vegan teriyaki sauce, for a new twist!  

See the recipe card for full information on ingredients and quantities.

🔪How to make tofu green beans stir-fry

Step 1: Toss tofu cubes with cornstarch and salt in a container.

Step 2: Add some oil to a wok or large skillet. Spread out tofu cubes, cooking them for 2-3 minutes on each side, or until most sides are golden. Set aside.

Step 3: Add garlic and ginger, and saute until fragrant.

Step 4: Add green beans, spreading them out evenly. Sear untouched for a minute to lightly char, then proceed to stir-fry them for 2-3 minutes.

Step 5: Add cooked tofu and all the seasonings. Fry until ingredients are hot.

Step 6: Your green bean stir-fry is ready to be served! Optionally, top with some toasted sesame seeds.

✅Helpful tips 

• Do not overcook green beans - They should be tender but slightly crunchy. Overcooking will cause green beans to turn mushy and soggy!
• Use a large skillet or wok - This is to ensure that the heat is distributed evenly, and the wok is not overcrowded. I love using a non-stick wok like this Tefal 14-inch wok.
• Storing leftovers - Leftover stir-fry can be refrigerated for 4-5 days in an airtight container. Tofu will go slightly soggy but still be delicious. Add a splash of water when reheating if the mixture is too dry.

🍚How to serve 

This stir-fry is best paired with rice or noodle dishes. If I am craving something heartier, I will make my peanut sauce rice noodles or vegan congee to go with this recipe.

I almost always have a batch of tofu dumplings, vegan wontons, or vegan momos on hand; this is where I will thaw and reheat them as my sides! Or, I will make my tofu lettuce wrap.

To complete the meal, I usually pair it with my napa cabbage soup or Chinese spinach soup.