This stir-fried tofu with green beans brings a straightforward Szechuan twist to the table. It’s quick to make and has a nice balance of heat, tang, and umami. A good meal when you want something flavorful but fuss-free.
The Story Behind This Recipe
Tofu takes center stage here, and pressing it well makes all the difference. I like to drain it for at least 20 minutes ahead to get it firm and crispy when stir-fried. Green beans add crunch and a fresh note.
The sauce is where the magic happens. It’s a blend of soy sauce, vinegar, a bit of chili paste, and garlic. Not overly spicy but enough to wake up the flavors. It reminds me of those quick lunches I’d order on busy days, something bright and comforting.
I often serve this over steamed rice or noodles, turning it into a filling meal. Sometimes I throw in sliced bell peppers or mushrooms if they’re on hand. It’s a flexible dish that’s easy to tweak depending on what you’ve got.
One thing I appreciate about stir-fries is how they come together fast once your prep is done. It’s a satisfying routine to hear the sizzle and smell that garlicky sauce while cooking. Plus, tofu soaking up the sauce makes for lovely bites.
Cuisine: Chinese
Course: Dinner
Servings: 3-4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
- 14 oz firm tofu, pressed and cut into cubes
- 1/2 lb green beans, trimmed
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon black vinegar or rice vinegar
- 1 teaspoon chili paste (adjust to taste)
- 1 teaspoon sugar
- 1/4 cup water
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional)
- Sesame seeds for garnish (optional)
Instructions
- Step 1. Press the tofu to remove excess water, then cut into bite-sized cubes.
- Step 2. Heat 1 tablespoon of oil in a large pan over medium-high heat. Add tofu and cook until golden and crispy on all sides, about 6-8 minutes. Remove and set aside.
- Step 3. In the same pan, add remaining oil. Toss in green beans and stir-fry for 3-4 minutes until bright green and just tender.
- Step 4. Add garlic and ginger, cook until fragrant, about 30 seconds.
- Step 5. Mix soy sauce, vinegar, chili paste, sugar, and water in a small bowl. Pour into the pan.
- Step 6. Return tofu to the pan and toss gently to coat.
- Step 7. If you want a thicker sauce, add the cornstarch slurry and stir until sauce thickens, about 1 minute.
- Step 8. Remove from heat. Sprinkle with sesame seeds if using. Serve warm with rice or noodles.
Tips for Success
- Press tofu well to help it crisp up better during cooking.
- Adjust chili paste to your heat preference or swap for chili flakes.
- Use fresh green beans for the best texture; frozen might get mushy.
- If you don’t have black vinegar, rice vinegar works fine with a little extra sugar.
Variations & Substitutions
- Add sliced bell peppers or mushrooms when stir-frying green beans for extra veggies.
- Swap tofu for chicken or shrimp if you prefer meat.
- For a nuttier touch, stir in a tablespoon of toasted sesame oil at the end.
- Serve the stir-fry over noodles instead of rice for a different base.