Szechuan Tofu & Green Bean Stir-Fry

September/October 2010

Your rating: None Average: 4.2 (198 votes)

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.

"Nearly 600 mg of sodium is far more than any human needs in one entree! That's over a third of what one should have in a day! "
Szechuan Tofu & Green Bean Stir-Fry

25 Reviews for Szechuan Tofu & Green Bean Stir-Fry


I love tofu so I was really excited to try this recipe but wasn't sure how the sauce would come out. Being in a bit of a week-day rush I substitued balsamic vinegar for rice vinegar and (don't laugh) a rich tomato-y salsa for tomato paste. Tossed in few extra sprinkles of crushed red pepper (b/c I like things spicy) and skipped the sugar. Results were delicious! If you want to add more texture, I would suggest throwing in thinly sliced carrots but just the green beans (done extra crisp) and tofu worked for me. I might also try coating the tofu in a thin film of flour rather than corn starch next time.


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.


I love cooking vegetarian and this recipe was awesome. Low in calories and I used organic green beans.


The whole family liked this one. But 2-4 minutes is really not long enough to cook the beans -- I left them for 6 minutes before continuing the recipe, and everyone agreed that they were still too crunchy.


I've made many szechuan green bean recipes, and this is the best one I've tried. I didn't have the kind of vinegar called for, so I used rice vinegar, and the flavor was excellent. It's great served over brown rice.

I added 1/4 t. of cayenne to increase the "heat" (in addition to the red pepper flakes called for in the recipe).

I also substituted homemade seitan for the tofu, since I had some that needed to be used up. I sliced it into strips, and stir-fried it then set aside before following the rest of the recipe.

This one's a keeper. I pulled it out from the magazine and added it to my book of "favorites" to make again.


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