Green Beans Tofu Stir-fry

A plate of green beans tofu served with spoon topped with sesame seeds.

5 from 1 vote

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!

Prep Time10

Cook Time15

Total Time25

Course: Main Course, Side Dish

Cuisine: Chinese

Diet: Vegan, Vegetarian

Servings: servings

Calories: 127kcal

Author: Meesha

Equipment

non-stick wok

Ingredients

For pan-fried tofu

1 block extra-firm/ firm tofu drained and pressed (14oz/ 400g)
1 tablespoon cornstarch
½ teaspoon salt

For stir-fry

3 cloves garlic minced
2 teaspoons minced ginger
2 cups green beans halved with ends removed (350g)*
1 tablespoon soy sauce or tamari/ shoyu
1 tablespoon vegetarian oyster sauce or regular oyster sauce
1 teaspoon sesame oil

Instructions

Add tofu, cornstarch, and salt into a container. Place the lid on and toss to coat.
1 block extra-firm/ firm tofu, 1 tablespoon cornstarch , ½ teaspoon salt
Heat a tablespoon of oil in a wok over medium-high heat. Pan-fry tofu on each side for 2-3 minutes or until most sides are golden. Set aside.
Heat another ½ tablespoon of oil. Add garlic and ginger to the wok, and fry until fragrant.
3 cloves garlic, 2 teaspoons minced ginger
Add green beans and spread it out. Let it sear untouched for a minute. Proceed to stir-fry for another 2-3 minutes or until tender.
2 cups green beans
Stir in tofu along with the seasonings. Serve your green beans tofu stir-fry over rice or noodles.
1 tablespoon soy sauce, 1 tablespoon vegetarian oyster sauce, 1 teaspoon sesame oil

Notes

*Using 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.

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.

Nutrition