Green beans are in season! And if you live in my house, green beans are really in season. See, I’m kind of the world’s worst (but also most enthusiastic!) home vegetable gardener. I have so many failures with squash, tomatoes, leafy greens … you name it. But for whatever reason, green beans are one of the few summer veggies that I always manage to grow successfully. I like to celebrate by coming up with recipes starring green beans. Last year it was my Lebanese green bean stew. Other celebratory dishes include my green bean curry and green bean casserole. This year, it’s a wonderful stir-fry featuring green beans and tofu. It’s delicious! I don’t usually incorporate green beans into stir-fries that feature other veggies, because they cook a bit differently. Green beans are firmer, and take a bit more time to cook. I also like to use a little less heat and a little more oil to get just the right texture. With all that in mind, I’ve made green beans the star of this scrumptious stir-fry. If you’ve a successful green bean gardener like me, you’ll want to make this for sure. And if not, just go get some at the store!
Ingredients You’ll Need
Water. Soy sauce. Dark soy sauce. This has a darker color and more intense flavor than regular soy sauce. Many grocery stores carry it in the international aisle. If yours doesn’t, try an Asian market. Vegan oyster sauce. This is another product that you can find in either the international aisle, or in an Asian market. Toasted sesame oil. Most stores carry this in the international section. Rice vinegar. You can also find this in the international section, probably right next to the toasted sesame oil. Sambal oelek. This is a spicy chili paste that will add some heat to your stir-fry sauce. Leave it out for a milder dish. Can you guess where it’s sold? You got it — the international aisle. Brown sugar. Use organic brown sugar to keep the recipe vegan. Conventional brown sugar may be processed using animal bone char, so it’s not always vegan. Cornstarch. Black pepper. Peanut oil. You can swap this out with another neutral high-heat oil if you’d like. Canola oil, corn oil, and vegetable oil will all work. Tofu. Super-firm tofu works best for this recipe. The texture is great, and it’s ready to cook straight from the package. If you can’t get your hands on extra-firm tofu, use super-firm tofu, but press it before cooking. Fresh green beans. Garlic. Toasted sesame seeds. Cooked rice. Use any variety of rice that you normally like to enjoy with a stir-fry.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: Depending on the type of burner and cooking vessel you’re using, it may take a minute or two for the temperature to come down. I’m using a carbon steel wok and induction burner, so things cooled down quickly. If you’re using an electric cooktop or something like cast iron, it may take a little longer. You’re ready to add your garlic when the sound of the beans sizzling has significantly slowed. Give the dish a generous sprinkle with toasted sesame seeds. Your tofu and green bean stir-fry is ready to serve. Enjoy it with some rice!
Leftovers & Storage
Leftover stir-fried tofu and green beans will keep in an airtight container in the fridge for about three days. You can reheat it in the microwave, or in a pan on the stove, adding a splash of water if needed.
More Vegan Stir-Fry Recipes
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