This spicy vegetarian stir-fry is a great way to use green beans when they're bountiful and inexpensive at the supermarket. You can also try it with other vegetables, such as broccoli or peppers, just make sure to cut them into small pieces so that they cook quickly. Coating the tofu in cornstarch before you cook it gives it a light crust.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2010

Gallery

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk 1/4 cup water, soy sauce, tomato paste, vinegar, sugar, crushed red pepper to taste and 1 teaspoon cornstarch in a small bowl. Set aside. Cut tofu into 1/2- to 3/4-inch cubes and pat dry. Toss the tofu in a bowl with the remaining 2 tablespoons cornstarch to coat.

    Advertisement
  • Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add the tofu and spread out across the surface of the pan. Let cook undisturbed for 2 minutes. Gently turn and stir. Continue cooking, stirring occasionally, until lightly browned and crispy, 2 to 3 minutes more. Transfer to a plate.

  • Reduce heat to medium. Add the remaining 1 tablespoon oil to the pan. Add green beans, garlic and ginger; cook, stirring constantly, for 1 minute. Add the remaining 1/4 cup water, cover and cook until the beans are crisp-tender, 2 to 4 minutes. Stir the reserved soy sauce mixture and pour it over the green beans. Cook, stirring, until thickened, about 1 minute. Add the tofu and cook, stirring, until heated through, about 1 minute more.

Tips

Ingredient note: Chinkiang is a dark, slightly sweet vinegar. It is available in many Asian specialty markets. If unavailable, balsamic vinegar is an acceptable substitute.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

216 calories; protein 11.8g 24% DV; carbohydrates 20.5g 7% DV; exchange other carbs 1.5; dietary fiber 4.8g 19% DV; sugars 4.8g; fat 11.5g 18% DV; saturated fat 1.5g 7% DV; cholesterolmg; vitamin a iu 864.2IU 17% DV; vitamin c 12.5mg 21% DV; folate 54.8mcg 14% DV; calcium 256.4mg 26% DV; iron 2.8mg 16% DV; magnesium 63.3mg 23% DV; potassium 352mg 10% DV; sodium 815.8mg 33% DV; thiamin 0.2mg 15% DV; added sugar 2g.

Reviews (31)

Read More Reviews
32 Ratings
  • 5 star values: 21
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 0
Rating: 4 stars
01/13/2012
Great with Cabbage too! I used this recipe using a head of cabbage (I made 1.5 times as much sauce since the cabbage yielded more than 4 cups.) It worked brilliantly and I will certainly be trying this sauce with other veggies in the future. Especially since I ended up with most of a can of tomato paste at the end which I froze in plastic-lined ice cube trays for future use. Because no one can ever use a full can of tomato paste before most of it goes bad. Read More
Rating: 4 stars
02/24/2014
I made a few changes accidentally and it was still delicious. I used tofu that I had coated with garam masala for a different recipe and that definitely added some spice. I subbed garlic-ginger paste for the garlic and ginger and tomato powder for the paste. A delicous dish of bold flavors that still does not overpower the beans. Next time I think I'll add some button mushrooms and/or red pepper strips. Read More
Rating: 5 stars
07/15/2014
Very good & super quick Just made this (halved) for dinner tonight over with brown rice. Very tasty! Will definitely make again. Used the low amount of the cayenne -- and it was right at our heat tolerance level. I think next time we may add water chestnuts carrots and sprinkle with a few peanuts. SO GOOD!! Pros: healthy tasty quick Cons: um.... Read More
Advertisement
Rating: 5 stars
10/30/2011
I absolutely loved this recipe. The sauce was fantastic. I used ginger powder (mostly out of laziness) and it worked quite well. Next time I think I'll add other fresh vegetables like maybe some matchstick carrots and broccoli.. Maybe even some thinly sliced onions too. Read More
Rating: 5 stars
10/29/2011
Yum excellent recipe! The sauce was really good. I am not a huge fan of Tofu but the way it was prepared in this recipe made it extremely tasty. I added more minced fresh ginger and garlic and used balsamic vinegar. I made this Sunday and liked it so much I'm making it again today (Wednesday). Will be a staple in my weekly meals. Read More
Rating: 5 stars
10/29/2011
Like many others I'm not a huge fan of tofu. This was really delicious though I loved it. I substituted rice vinegar and it was pretty quick to make. Read More
Advertisement
Rating: 5 stars
11/06/2013
Love this! VERY good! I am REALLY happy with this recipe. I read some of the reviews prior to making this which helped. Here are my tips below: Skip the 2 teaspoons sugar its not needed Let the tofu drain for at least 5 mins prior to cooking to get some of the water out I cooked the tofu for about 6-8 mins instead of the recipe recommendation amount I cooked the green beans for about 5-7 mins instead of the recipe recommended amount I added zucchini to the recipe - very good addition! Complement this dish with a side of white or brown rice Enjoy! Pros: Simple minimal ingredients healthy & ready in under 30 mins Cons: It definitely has a kick to it at the end in a good way though! Read More
Rating: 3 stars
04/12/2015
Nice sauce but I have a better healthier way to make the tofu I actually made this dish with mushrooms instead of tofu which worked well (my stomach just can't have that much bean) but I saw the comments about the tofu sticking to the pan -- I always had that problem as well with tofu and coating it with cornstarch just made it worse. Now I always make tofu this way; it's best with extra-firm but firm also works: 1. If the tofu is really dripping wet give it a squeeze but it's not really all that necessary. Chop the tofu into little cubes -- I cut the block 7 or 8 slices the short way 5 the long way 3 the remaining way. Drain/blot away any loose liquid (the less you have the better). 2. Put them in one layer (best you can) in a hot NONSTICK pan. You can add a little cooking spray but you don't really need it if your pan is really nonstick. Then with the heat on high just let the water burn off -- and the tofu will begin to get a golden slightly crisp crust WITH NO OIL. This will take several minutes depending on how wet the tofu is. During this time deal with your other vegetables rice etc. and every couple of minutes shake the tofu around the pan and toss it so all the sides get brown. They should look a little like cubes of an omelet. At the most it will take 7 or 8 minutes. 3. (Optional) As the tofu cubes are getting brown shake just a little soy sauce into the hot pan and toss the tofu cubes in it. This soaks up flavor Read More
Rating: 5 stars
10/30/2011
i made this with yellow beans and carrots from the garden. I thought the sauce was good and the carrots were a nice addition. It does take about an hour to make. I like to eat it with equal parts rice to stir fry. Pros: Cons: Read More