Szechuan Tofu & Green Bean Stir-Fry

September/October 2010

Your rating: None Average: 4.1 (233 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

28 Reviews for Szechuan Tofu & Green Bean Stir-Fry

wOK bit mot outstanding

I usually like EatingWell recipes, but something is lacking in this one. I followed it, but left out the sugar as I think the basalmic vinegar that I used adds enough sweetness. Perhaps the use of a chili garlic paste would help, but none of us liked it well enough to try again.

Good, nourishing ingredients. Easy preparation
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 , gives it a little crust, and turns the tofu a rich brown.
4. At that point, toss the tofu into your stir-fry -- or you might just find yourself nibbling the cubes by themselves!

Here's my tofu cooked in a nonstick pan with virtually no oil. It's mixed with carrots cut to the same size.
Comments (1)


Anonymous wrote 21 weeks 3 days ago

This is awesome, thanks!

This is awesome, thanks!

Too sweet

This could be tasty but next time I will use 1/2tsp or possibly no sugar at all. It was too sweet for me and it covered up the other flavors in the dish.


Love how this turned out. Next time I'd press the tofu before rolling it in cornstarch as the water made it stick a little.

quick & easy
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.

healthy, tasty, quick

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