This week I’m challenging myself to eat a totally vegetarian diet. Sometimes being a vegetarian can easily turn into the quesadilla diet, so I’m not going full on vegetarian. My focus is more on eating meatless things to increase the amount of veggies I eat on a daily basis. Stir fries are probably the best way to pack as many veggies as possible into a meal, so I made this totally easy and delicious Crispy Tofu Stir Fry with green beans.
I added a bit of rice vinegar to the recipe, and it made the flavors really pop. This would be an easy one to sub out broccoli, bok choy, or any other greens you have lying around. Versatility is important around here. If you can make one stir fry, you can make a hundred variations.
Let’s get started on this recipe! Here’s how we make it. Start by trimming the ends from the green beans and halving them into two inch pieces. Then peel and mince or grate the ginger. Deseed the chile and thinly slice it. Then thinly slice the green onions, both white and green parts.
We’re also going to press the tofu, which I had never done, but a friend recommended, to get all the excess liquid out. Just put a paper towel and something heavy like a skillet on the tofu for twenty minutes. Pat it dry and then cube it into one inch pieces.
Heat a quarter inch layer of peanut oil or vegetable oil in a large nonstick skillet over medium high. Toss your tofu in cornmeal and then place in the hot oil, turning every couple minutes until all sides are browned. Remove them to a paper towel lined plate and wipe your pan clean.
Add another tablespoon of oil to the same skillet, and heat to medium high heat. Add your ginger and chile and cook, stirring frequently for a couple minutes. Add the green beans and let them char up a bit. Then pour in the soy sauce and rice vinegar. Toss to coat and add in the tofu. Let this heat for just another minute. Then serve immediately over brown rice, topped with sesame seeds and green onion.
- ½ cup peanut oil (or other neutral oil such as vegetable oil)
- 1 package extra firm tofu
- 1 tbsp cornstarch
- salt
- 1 lb fresh green beans
- 1 red chile
- 1 thumb sized ginger root
- 2 green onions
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- sesame seeds
- Cooked brown rice for serving
- Drain the tofu and dry with paper towels. Place a paper towel and a book or skillet on top of the tofu to drain the excess liquid for 20 minutes. Dry again with paper towels. Dice the tofu into 1 inch cubes. Toss the tofu in a bowl with cornstarch to coat.
- Trim the ends from the green beans and cut them into two inch pieces. Halve and deseed the chile. Slice thinly. Peel and mince the ginger. Thinly slice the green onions (both white and green parts).
- In a large nonstick skillet, add the peanut oil over medium high heat. Once hot, add the tofu, turning every couple minutes until browned, about 5 minutes. Remove the tofu to a paper towel lined plate. Lightly dry off and sprinkle with salt and toss to coat. Set aside.
- Wipe out the pan you used for tofu. Add just 1 tbsp peanut oil and heat to medium high. Add the ginger and chile and cook for a minute or two. Add the green beans, stirring frequently until green beans begin to brown in places. Add the soy sauce and vinegar and toss to coat. Add the tofu and stir again, cooking just one minute more. Remove from heat and serve immediately.
- Put over brown rice and top with sesame seeds and green onions.
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