Szechuan Tofu & Green Bean Stir-Fry

September/October 2010

Your rating: None Average: 4.2 (179 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 Recipe

24 Reviews for Szechuan Tofu & Green Bean Stir-Fry


I thought the sauce had a fantastic flavor! I have never cooked tofu for my husband and he said it was a keeper! I doubled the sauce and added a container of mushrooms and a small zucchini, which absorbed the sauce very well. I used the firm tofu, instead of the extra-firm, which did not work as well so I will make sure to use the extra-firm next time. Also, I did not have fresh ginger so I used a couple dashs of the ground ginger which seemed to work fine. LIke the other reviews, the overall time was closer to a hour. For a starch component, I used buckwheat since it holds a firm texture. I will definitely make this again and plan to use the sauce as a marinade for meat on the grill.


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.


Very yummy! Great way to use green beans from the garden. I cut the prep time by using peeled garlic and powder ginger. Love this way to use tofu.


I made this recipe tonight and it was quite tasty! I did add some sesame oil and fresh Thai basil at the end for additional flavor. I'd also like to mention that it took more than 30 minutes to put this together; just prepping the green beans, ginger, and garlic took at least 30 minutes, so overall this was more like a 60 minute recipe. I mixed in some cooked udon noodles at the end, which absorbed the sauce well and added a nice starchy element to the dish. I'll definitely make it again, especially since it's a great way to use up all the great summer green beans I've got.


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