Crispy Tofu & Green Bean Stir-Fry
A quick and delicious plant-based meal featuring crispy pan-fried or baked tofu, tender green beans, and fresh greens, all coated in a savory Asian-inspired marinade. Perfect for a healthy weeknight dinner.
Ingredients
- 1 block extra-firm tofu pressed and cubed
- 2 tbsp soy sauce low sodium
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 clove garlic minced
- 1 tsp ginger grated
- 1 tbsp cornstarch
- 1 tbsp vegetable oil for frying
- 1 lb green beans trimmed
- 2 cloves garlic minced
- 1 tbsp soy sauce for beans
- 0.5 cup vegetable broth
- 2 cups fresh spinach or bok choy chopped
- 2 cups cooked rice or quinoa for serving
Instructions
- Press the extra-firm tofu for at least 15 minutes to remove excess water, then cut into 1-inch cubes.
- In a medium bowl, whisk together 2 tbsp soy sauce, rice vinegar, sesame oil, 1 clove minced garlic, and grated ginger for the tofu marinade.
- Add the cornstarch to the marinade and mix well until smooth. Add the tofu cubes and gently toss to coat them evenly.
- Heat 1 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the coated tofu in a single layer and fry for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Alternatively, bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until crispy. Remove tofu from the skillet and set aside.
- In the same skillet, add the trimmed green beans and 2 cloves minced garlic. Stir-fry for 3-5 minutes until the beans are tender-crisp.
- Pour 1 tbsp soy sauce and vegetable broth into the skillet with the beans. Bring to a simmer and cook for 2-3 minutes, allowing the beans to absorb the flavors.
- Add the fresh spinach or bok choy to the skillet and cook until wilted, about 1-2 minutes.
- Return the crispy tofu to the skillet with the beans and greens. Gently toss everything together to combine.
- Serve the Crispy Tofu & Green Bean Stir-Fry immediately over a bed of hot cooked rice or quinoa.
Notes
For extra crispy tofu, use an air fryer! Cook at 375°F (190°C) for 15-20 minutes, flipping halfway. You can also add other vegetables like bell peppers, broccoli, or snap peas. Adjust spice level with a pinch of red pepper flakes.