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Stir-Fried Ginger Green Beans with Tofu

Stir-Fried Ginger Green Beans with Tofu

  • Makes
    4 to 6 servings
  • Cook Time
    40 minutes
  • Rating

Seasoned with fish and soy sauces, sugar and ginger, this simple stir-fry features a Southeast Asian flavor profile. To contrast the beans’ tender-crispness, we prefer the more yielding texture of firm tofu over the bounciness of extra-firm, but either works. Whichever you use, be sure to salt the tofu cubes and let them drain in a colander for five to 10 minutes as the recipe instructs.
We found that salted tofu better absorbs the flavorings that are applied during cooking. Serve this as part of an Asian meal or offer it as a light main, with steamed rice on the side.

Tip

Don’t forget to pat the tofu dry after draining so the cubes splatter less and brown well. Also, be sure to use a nonstick skillet to ensure the tofu won’t stick, especially after the sauce mixture, which contains sugar, is added.

Ingredients
  • 14

    ounce container firm tofu, drained, patted dry and cut into ½- to ¾-inch cubes

  • Kosher salt and ground black pepper

  • 2

    tablespoons fish sauce

  • 2

    tablespoons soy sauce

  • 1

    tablespoon packed brown sugar

  • 3

    tablespoons grapeseed or other neutral oil, divided

  • 1

    pound green beans, trimmed and halved on the diagonal

  • 1

    tablespoon finely grated fresh ginger

  • ½

    teaspoon red pepper flakes

  • 2

    tablespoons unseasoned rice vinegar

Step 1

In a colander set over a medium bowl, toss the tofu with ¼ teaspoon salt and let stand for 5 to 10 minutes. In a small bowl, stir together the fish sauce, soy sauce and sugar until the sugar dissolves; set aside.

Step 2

Transfer the tofu to paper towels and pat dry. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of oil until shimmering. Add the tofu in an even layer and cook, stirring occasionally, until golden brown, 6 to 7 minutes.

Add 2 tablespoons of the fish sauce-soy mixture and cook, stirring occasionally, until the liquid thickens and coats the tofu, about 1 minute. Transfer to a plate and wipe out the skillet.

Step 3

In the same skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the green beans and cook, stirring occasionally, until charred and tender-crisp, 6 to 7 minutes.

Add the ginger and pepper flakes, then cook, stirring, until fragrant, about 30 seconds.

Add the remaining fish sauce-soy sauce mixture and cook, stirring occasionally, until the liquid thickens and coats the beans, about 1 minute.

Off heat, stir in the tofu and vinegar. Taste and season with black pepper.