This spicy and fragrant green bean dish is sublime. There are so many incredible flavours and textures in this recipe. A single bite will have you crunch through squeaky green beans, a sumptuous and smooth sauce, crispy tofu and some delightfully sticky rice. Wonderful!
If you’re a blog regular, you know I have an unhealthy obsession with green beans. They might be my favourite vegetable, at least in my top five. I feel that green beans don’t get enough love. No one celebrates these emerald sticks as they deserve.
Whenever I see a boiled mess of green beans served as a side, I’m tempted to have what others might call a “tantrum”. Instead, I’ve chosen to take the diplomatic route and show you how great green beans can be as the focal point of the main dish.
Enter my spicy green bean and tofu recipe. This crunchy and delicious dish treats green beans with the respect they deserve – lathering them in a beautiful Thai curry sauce and bolstering them with some crispy tofu.
Now go forth and spread the message of the humble green bean!
If you like this recipe you’re sure to enjoy
Spicy Green Bean & Tofu Stir Fry
This meal is around % less polluting than the average UK meal.
Eating this recipe will save around KG CO2e per person.
That’s equivalent to the emissions produced driving KM in a modern car.How do I calculate this?
- 300 g Green beans (trimmed)
- 400 g Tofu (pressed to remove excess water and then sliced into 1/2 cm thick slices.)
- 4 Spring onions (thinly sliced)
- 1 Red chilli (thinly sliced)
- 40 g Ginger (peeled and minced)
- 2 Cloves Garlic (minced)
- 5 Tablespoons Vegetable oil
- 2 Tablespoons Thai red curry
- 2 Tablespoons Soy sauce
- 2 Tablespoons Soft brown sugar
- 50 ml Vegetable stock (can be replaced with water)
- 300 g Jasmine rice (prepared to packet instructions)
- Preheat your oven to 200˚c/390˚f (fan oven).
- Grease a baking tray with 1 tablespoon of vegetable oil and place the 400g of sliced tofu onto the tray. Sprinkle with a little salt and place into the oven. Cook for 20-25 minutes, turning halfway through, until crispy. Remove and allow to cool a little on the tray.
- Heat the remaining 4 tablespoons of vegetable oil in a large saute pan or frying pan over high.
- Add the 2 tablespoons of red curry paste and fry for around 30 seconds until the oil has combined with the paste. Then toss in the 40g of minced ginger and 2 cloves of minced garlic. Cook for a further minute, stirring often.
- Now toss in the 300g of trimmed beans, 2 tablespoons of soy sauce and 2 tablespoons of brown sugar. Stir to combine and cook for about a minute before adding in the 50ml of stock. Cook the beans in the stock and spice mixture for a further 1 -2 minutes until they begin to soften but still retain a little crunch.
- Remove the beans from the heat and tip in the sliced red chilli, 4 sliced spring onions and baked tofu. Toss to combine all the ingredients with the sticky sauce.
- Serve immediately generously heaped over servings of freshly prepared rice.