Szechuan Tofu & Green Bean Stir-Fry


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.

Cook Time:
30 mins
Total Time:
30 mins
4 servings, 1 1/2 cups each


  • ½ cup water, divided

  • ¼ cup reduced-sodium soy sauce

  • 1 tablespoon tomato paste

  • 2 teaspoons Chinkiang vinegar (see Note) or balsamic vinegar

  • 2 teaspoons sugar

  • 1/4-1/2 teaspoon crushed red pepper, or to taste

  • 1 teaspoon plus 2 tablespoons cornstarch, divided

  • 1 14-ounce package extra-firm tofu, drained

  • 2 tablespoons canola oil, divided

  • 4 cups green beans, trimmed and cut in half

  • 4 cloves garlic, minced

  • 2 teaspoons minced fresh ginger


  1. 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.

  2. 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.

  3. 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.


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 (per serving)

216 Calories
12g Fat
21g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/2 cups
Calories 216
% Daily Value *
Total Carbohydrate 21g 7%
Dietary Fiber 5g 17%
Total Sugars 5g
Added Sugars 2g 4%
Protein 12g 24%
Total Fat 12g 15%
Saturated Fat 2g 8%
Vitamin A 864IU 17%
Vitamin C 13mg 14%
Folate 55mcg 14%
Sodium 816mg 35%
Calcium 256mg 20%
Iron 3mg 16%
Magnesium 63mg 15%
Potassium 352mg 7%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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