Szechuan Tofu & Green Bean Stir-Fry

September/October 2010

Your rating: None Average: 4.3 (162 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

23 Reviews for Szechuan Tofu & Green Bean Stir-Fry

Great Recipe

I made this for the first time for dinner tonight and served it with brown rice. It was very good, but next I would use a little less soy sauce as it was a little salty. Also, I would use a non-stick skillet or wok. Over all it is a good recipe.

healthy, quick, easy

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.

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


Simple, minimal ingredients, healthy & ready in under 30 mins
Yummy Meatless Meal

This was very good... Added shitake mushrooms and a little broccoli too..... Ate with brown rice... Very satisfying... Will make again...

Szechuan Tofu Stir Fry
Highly Recommend this one

I'm not the kind of person to eat tofu but my wife's recent conversion to vegetarianism has forced me to change the way I cook. Tried this last night and thought it was fabulous! I used balsamic vinegar which I had in the pantry and it was fine. Two points to make: when dustig the tofu with cornstarch, do a few pieces at a time maybe in a pie plate for more even coating, it was a bit of a sticky mess when done in a bowl. Then I would cook the tofu in 2 batches instead of all at once. You will not be disappointed in this recipe!

The depth of flavor of the sauce

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