Description
A flavorful and spicy stir fry made with crispy tofu and tender green beans tossed in a sticky chili sauce. A quick, protein-packed, and vegan-friendly dish perfect for weeknight dinners.
Ingredients
- 14 oz firm tofu, drained and cubed
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 2 cups green beans, trimmed
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce
- 2 tbsp chili paste (such as sambal oelek)
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or brown sugar
- 1/4 cup water
- 1 tsp sesame oil
- Sesame seeds and green onions, for garnish
Instructions
- Pat tofu dry and toss with cornstarch until coated.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden and crispy on all sides. Remove and set aside.
- In the same skillet, add green beans and stir-fry for 4–5 minutes until tender-crisp.
- Add garlic and ginger, and cook for 1 minute until fragrant.
- In a small bowl, whisk together soy sauce, chili paste, hoisin sauce, rice vinegar, maple syrup, water, and sesame oil.
- Return tofu to skillet, pour in sauce, and stir until everything is evenly coated and sauce becomes sticky.
- Garnish with sesame seeds and green onions before serving.
- Serve hot with steamed rice or noodles.
Notes
- For extra heat, add sliced fresh chili peppers to the stir fry.
- Press tofu for 20 minutes before cooking for a firmer texture.
- This dish can be made gluten-free by using tamari instead of soy sauce.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian