Garlic Ginger Tofu and Green Bean Stir-Fry
A quick tofu green bean stir fry with golden cornstarch-crusted tofu, blistered beans and a glossy garlic-ginger soy sauce. On the table in about 25 minutes.
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 3
Garlic Ginger Tofu and Green Bean Stir-Fry is a vegan dinner recipe made with extra-firm tofu, cornstarch, fine salt. It takes 25 minutes of hands-on time, serves 3, and each serving has 449 calories, 28 g of protein and 8 g of fiber.
Tossing the tofu cubes in cornstarch gives them a crisp shell, so you get good texture without pressing the tofu first. The green beans go into the same pan and brown for a few minutes before a quick covered steam. That way they turn tender-crisp without going limp. Stir a small amount of cornstarch into the sauce so it thickens in seconds and coats everything evenly.
Ingredients
Tofu
- 14 oz397 gextra-firm tofu, drained and cut into 3/4-inch cubes
- 2 tbsp16 gcornstarch
- ¼ tsp1.5 gfine salt
- 2 tbsp28 gneutral oil, such as canola or peanut
Sauce
- 3 tbsp48 gsoy sauce
- ¼ cup59 gwater
- 1 tbsp20 gmaple syrup
- 1 tbsp15 grice vinegar
- 1 tsp2.7 gcornstarch
Stir-fry
- 1 tbsp14 gneutral oil
- 1 lb454 ggreen beans, trimmed and halved
- 3 tbsp45 gwater, for steaming the beans
- 4 cloves12 ggarlic, minced
- 1 tbsp6 gfresh ginger, minced
- ¼ tsp0.5 gred pepper flakes (optional)
- 1 tsp4.5 gtoasted sesame oil
To serve
- 1 tbsp9 gtoasted sesame seeds
- 2 30 ggreen onions, thinly sliced (optional)
- 1 cup185 gjasmine rice, cooked separately, for serving, dry weight; start it before the stir-fry (optional)
Kit: large nonstick or well-seasoned skillet or wok, 12-inch, lid, small bowl, clean kitchen towel
Tips
- Use extra-firm tofu. Softer tofu breaks apart when you turn it and won't crisp as well.
- Dry the green beans well after washing so they sear rather than steam in the oil.
- If your pan is smaller than 12 inches, fry the tofu in two batches. Crowded cubes steam and lose their crust.
Swap ideas
- Tamari instead of soy sauce
- Makes the dish gluten-free if you check the label, and gives a slightly richer, less salty flavor.
- Broccoli florets instead of green beans
- Cook them for about the same time, but give them an extra minute under the lid so the stems soften.
- 1–2 tsp sriracha added to the sauce
- Adds steady heat and a bit of garlicky tang in place of the pepper flakes.
- Brown sugar instead of maple syrup
- Gives the same balancing sweetness with a slightly deeper molasses note.
The numbers
Nutrition per serving
449kcal per serving
Everything else · 3 servings per recipe
- Saturated fat
- 3.2 g 16%
- Sugars
- 9.1 g
- Sodium
- 1104 mg 48%
- Potassium
- 755 mg 16%
- Calcium
- 1010 mg 78%
- Iron
- 5.9 mg 33%
- Vitamin C
- 20 mg 22%
- Vitamin B12
- 0 µg 0%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Tofu, raw, firm, prepared with calcium sulfate, Cornstarch, Salt, table, Oil, canola, Soy sauce made from soy and wheat (shoyu), Beverages, water, tap, drinking, Syrups, maple, RICE VINEGAR (Branded, Mizkan America, Inc.) - unseasoned; 0 kcal, 0 g protein, carbs, sugar, fat and 0 mg sodium per 15 ml serving, Beans, snap, green, raw, Garlic, raw, Ginger root, raw, Oil, sesame, salad or cooking, Seeds, sesame seeds, whole, dried
Method
Lay the tofu cubes on a clean kitchen towel and press firmly with another towel to soak up as much surface water as you can. Put them in a bowl, sprinkle with 2 tbsp cornstarch and the salt, and toss gently until every side has a thin, dry-looking coat.
In a small bowl, whisk the soy sauce, 1/4 cup water, maple syrup, rice vinegar and 1 tsp cornstarch until no lumps remain. Set it next to the stove.
Heat 2 tbsp neutral oil in a large skillet or wok over medium-high heat until it shimmers. Add the tofu in a single layer and cook, turning every 2 minutes or so, until golden and crisp on most sides, 7–9 minutes. Transfer to a plate.
Add 1 tbsp oil to the same pan, then add the green beans. Stir-fry until bright green with a few blistered spots, about 3 minutes. Add 3 tbsp water, cover right away and steam until just tender-crisp, about 2 minutes. Uncover and let any leftover water cook off.
Push the beans to the edges of the pan. Add the garlic, ginger and red pepper flakes, if using, to the center and stir until fragrant, about 30 seconds. Don't let the garlic brown.
Stir the sauce again and pour it in. Toss until it bubbles and turns glossy, 30–60 seconds. Return the tofu to the pan and toss just until coated, so it keeps its crust.
Take the pan off the heat and drizzle with the sesame oil. Serve right away, topped with sesame seeds and green onions, over rice if you like.
Storage: Keep in an airtight container in the fridge for up to 4 days. The tofu softens as it sits. To bring back some crispness, reheat in a hot skillet for 3–4 minutes rather than in the microwave.
Questions
- How much protein is in garlic ginger tofu and green bean stir-fry?
- Each of the 3 servings has 28 g of protein, 8 g of fiber and 449 calories, calculated from USDA FoodData Central values for every ingredient.
- Is garlic ginger tofu and green bean stir-fry vegan?
- Yes. It contains no dairy, eggs, honey or other animal products.
- How long does garlic ginger tofu and green bean stir-fry take to make?
- 10 minutes of prep and 15 minutes of cooking, so 25 minutes of hands-on time.
- Can you make garlic ginger tofu and green bean stir-fry ahead?
- Keep in an airtight container in the fridge for up to 4 days. The tofu softens as it sits. To bring back some crispness, reheat in a hot skillet for 3–4 minutes rather than in the microwave.
- What can I substitute in garlic ginger tofu and green bean stir-fry?
- Tamari instead of soy sauce — makes the dish gluten-free if you check the label, and gives a slightly richer, less salty flavor.. Broccoli florets instead of green beans — cook them for about the same time, but give them an extra minute under the lid so the stems soften.. 1–2 tsp sriracha added to the sauce — adds steady heat and a bit of garlicky tang in place of the pepper flakes.. Brown sugar instead of maple syrup — gives the same balancing sweetness with a slightly deeper molasses note..
- Does garlic ginger tofu and green bean stir-fry contain gluten?
- Yes — the ingredient list includes gluten. Check the labels on the products you buy if you're cooking for an allergy.
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Published September 23, 2026 ·Chinese-inspired
