Spicy Green Bean & Tofu Stir Fry

Crunchy and zingy, this spicy stir fry is simple to make and packs tons of flavour. I thoroughly recommend this wonderful dish.

Course Main Course, Rice

Cuisine Asian, Chinese

Diet Vegan, Vegetarian

Keyword easy vegan stir fry, green bean stir fry, green beans, quick veg stir fry

Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Servings

Calories 557

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.