Green Beans and Tofu Stir-Fry ~
Plant-based stir-fry featuring protein-packed tofu, fresh green beans, and a savory sauce.
Serve over rice or Lo Mein Noodles.
Easy Weeknight Dinner
A quick and flavorful dish, this stir-fry pairs tender green beans and crispy tofu with a savory sauce that’s ready in no time. The combination of fresh vegetables, protein-packed tofu, and fragrant jasmine rice makes it a well-rounded meal.
I like this recipe because it’s versatile enough for busy weeknights while still offering a satisfying and flavorful dinner. The stir-fry sauce brings bold flavor with a balance of salty and slightly sweet notes, complemented by aromatic ginger and garlic. Cooking tofu until golden adds plant-based protein and texture.
This tofu and green bean stir fry is a reliable go-to when you’re looking for something hearty yet easy to make. With simple ingredients and minimal prep, this recipe is also easy to customize by adding extra vegetables to suit your taste. I recently added sliced mushrooms that I needed to use or lose, and we all thought they were a nice addition.
Quick Tip for Success
- Press the tofu! Removing excess water helps the tofu absorb more flavor and achieve a firmer texture.
How to Press Tofu
Pressing tofu is simple and makes a big difference.
- Using a tofu press: This is the easiest and most effective way to get the job done.
- With everyday kitchen items: Wrap the block of tofu in a clean towel, place it between two plates, and weigh it down with a heavy object like a skillet.
- By hand: If you’re short on tools, gently squeeze the tofu over the sink. It’s less efficient but works in a pinch.
Ingredients for Green Beans and Tofu Stir-Fry
You will need the following:
- 1 1/2 cups Jasmine rice, uncooked
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon garlic, minced
- 1 tablespoon dark sesame oil
- 1/2 teaspoon ground black pepper
- 2 tablespoons vegetable oil, divided
- 14 ounces extra firm tofu, pressed and cut into 1/2-inch cubes
- 2 cups fresh green beans, trimmed and cut into bite-size pieces
- 1/2 cup yellow onion, halved and thinly sliced
- 1 tablespoon fresh ginger, grated or finely chopped
- 1 tablespoon cilantro or green onions, chopped
- 1 teaspoon sesame seeds
Ingredient Notes
- Jasmine Rice: This fragrant white rice is ideal for soaking up the stir-fry sauce. Brown rice also pairs well with the green beans.
- Extra-Firm Tofu:Pressing the tofu removes excess moisture, allowing it to crisp up better during cooking.
- Green Beans: Fresh green beans work best for this recipe, as they stay crisp and vibrant. Trim and cut them for quick cooking.
- Hoisin Sauce: Adds a slightly sweet and tangy flavor. Use a high-quality brand for the best taste.
- Dark Sesame Oil: Enhances the dish with its nutty aroma. Regular sesame oil has a different flavor profile and is not recommended for this recipe.
How to Make Green Beans and Tofu Stir-Fry
STEP ONE: Cook the Jasmine rice according to package directions—fluff with a fork and set aside.
STEP TWO: For the stir fry sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, garlic, sesame oil, and black pepper; set aside.
STEP THREE: In a wok or large skillet over medium-high heat, add 1 tablespoon of vegetable oil, spreading it around to coat the pan. When the oil is hot, add the cubed tofu in an even layer. Cook for 8 minutes, turning frequently, until all sides are lightly browned. Transfer the cooked tofu to a plate.
STEP FOUR: Add 1 tablespoon of vegetable oil to the now-empty pan. Add the onion and cook for 2 minutes, until softened. Stir in the ginger and cook for an additional 30 seconds. Add the green beans and onion. Cook, stirring frequently, for 3 minutes. Add the ginger and cook for an additional 30 seconds. Add the tofu back into the pan and stir to combine.
STEP FIVE: Pour the stir-fry sauce over the mixture, stirring gently to coat. Continue cooking for an additional 1 minute to heat through.
STEP SIX: Divide the prepared rice into serving bowls, then top with tofu stir fry. Sprinkle with fresh cilantro or green onions and sesame seeds, if using, and serve hot.
FAQ
- Can I use frozen green beans? Yes, but be sure to thaw and pat them dry first to prevent excess moisture in the pan.
- What if I don’t have hoisin sauce? You can substitute hoisin with a mix of soy sauce and a little brown sugar for a similar flavor.
- How do I keep the tofu from sticking to the pan? Use a nonstick pan or ensure your wok or skillet is well-oiled and preheated before adding the tofu.
- Can I make this recipe gluten-free? Yes, use tamari or gluten-free soy sauce instead of regular soy sauce, and ensure the hoisin sauce is gluten-free.
- What other vegetables can I add? Bell peppers, carrots, snap peas, or mushrooms are great additions to this stir-fry.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water if needed to loosen the sauce. This dish is not ideal for freezing, as the tofu and green beans may lose their texture.
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Green Beans and Tofu Stir-Fry
Equipment
Ingredients
For Serving:
- 1 1/2 cups Jasmine rice uncooked
For the Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon garlic minced
- 1 tablespoon dark sesame oil
- 1/2 teaspoon ground black pepper
For the Stir Fry:
- 2 tablespoons vegetable oil divided
- 14 ounces extra firm tofu pressed and cut into 1/2-inch cubes
- 2 cups fresh green beans trimmed and cut into bite-size pieces
- 1/2 cup yellow onion halved and thinly sliced
- 1 tablespoon fresh ginger grated or finely chopped
Optional Garnish:
- 1 tablespoon cilantro or green onions chopped
- 1 teaspoon sesame seeds
Instructions
- Cook the Jasmine rice according to package directions—fluff with a fork and set aside.
- For the stir fry sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, garlic, sesame oil, and black pepper; set aside.
- In a wok or large skillet over medium-high heat, add 1 tablespoon of vegetable oil, spreading it around to coat the pan. When the oil is hot, add the cubed tofu in an even layer. Cook for 8 minutes, turning frequently, until all sides are lightly browned. Transfer the cooked tofu to a plate.
- Add 1 tablespoon of vegetable oil to the now-empty pan. Add the onion and cook for 2 minutes, until softened. Stir in the ginger and cook for an additional 30 seconds. Add the green beans and onion. Cook, stirring frequently, for 3 minutes. Add the ginger and cook for an additional 30 seconds. Add the tofu back into the pan and stir to combine.
- Pour the stir-fry sauce over the mixture, stirring gently to coat. Continue cooking for an additional 1 minute to heat through.
- Divide the prepared rice into serving bowls, then top with tofu stir fry. Sprinkle with fresh cilantro or green onions and sesame seeds, if using, and serve hot.
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