VeganCuisineCurriesMainsQuick & EasyThaiVegan Bowls

Tofu Green Bean Stir Fry

15 mins Cook
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Tofu stir fry

This green Bean Stir Fry is ideal for the cease-of-summer garden sweets. We keep it simple and flavorful with sparkling shallots, ginger, lemongrass, and garlic, together with a beneficiant dollop of red curry paste.

Ramsha Baig

Tofu green Bean Stir Fry is full of crunch and flavor. Spiced up with Thai red curry paste, shallots, ginger, and lemongrass for a fast and savoury Thai-stimulated meal.

Every so often letting matters pass is an act of some distance greater electricity than defending or hanging on. ~ Eckhart Tolle

The tofu is seared first and set aside (or strive chicken or shrimp). The rest comes together rapid in a skillet. The green beans are first dry-fried, blistering them a bit and giving them a toasty flavor at the same time as still retaining some fresh crunch. Vine-ripened tomatoes are added on the quit, keeping them sparkling and colourful. This dish is excellent on its personal or serve with jasmine rice or rice noodles.

Ingredients in Green Bean Stir Fry:

  • tofu (or use chicken or shrimp)
  • green beans
  • tomatoes
  • shallots
  • lemongrass
  • garlic
  • red curry paste
  • soy sauce
  • rice vinegar

How to make Green bean Stir Fry:

Cut tofu and let drain on a paper towel or dishcloth, getting out excess moisture.

Sear tofu in a skillet. Be patient; it will stick to the pan, but leave it alone and the tofu will form a crust and easily flip over with a metal spatula.

Prep out the veggies and have all the ingredients ready to assemble.  Once everything is prepped, it comes together fast.

Heat up a pan and dry fry (meaning no oil) green beans till blistered however nevertheless crisp. Throw them in a hot pan, unmarried layer, leaving for 2 mins or so before stirring. after they simply barely begin to loosen up, approximately 6-eight minutes, push them off to the edges of the pan.

Add oil, ginger, lemongrass, curry paste, garlic, stirring within the center for a minute until aromatic add shallots and blend in with the beans. Stir fry till shallots wilt. add tofu, soy sauce, and rice vinegar, stirring till everything is coated and tofu is heat.

Add fresh tomatoes and serve with optional garnishes.

Stir Fry Garnish Options

  • peanuts
  • cashews
  • Thai basil
  • fresh mint
  • cilantro
  • squeeze of lime
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Tofu Green Bean Stir Fry

Tofu Green Bean Stir Fry

ramsha
Tofu green Bean Stir Fry is full of crunch and flavor. Spiced up with Thai red curry paste, shallots, ginger, and lemongrass for a fast and savoury Thai-stimulated meal.
prep time
25 mins
cooking time
15 mins
servings
4
total time
40 mins

Equipment

Ingredients

  • 1 block tofu, 16 ounces (or use chicken or shrimp)

  • 2–4 tablespoons avocado oil

  • 8 ounces green beans, trimmed and cut in half

  • 1 tablespoon ginger, grated

  • 2 cloves garlic

  • 1 tablespoon fresh or frozen lemongrass, minced

  • 2 shallots, cut in half and then in thin slices

  • 1 tablespoon Thai red pepper curry paste

  • 1 tablespoon soy sauce, I like low sodium

  • 2 tablespoons rice vinegar, or lime juice

  • 1/2 lb tomatoes, cut in small wedges

  • salt to taste

  • peanuts,

  • cashews, Thai basil,

  • fresh mint,

  • cilantro,

  • lime

Instructions

1
Start by means of reducing the tofu into smallish cubes or squares. Set it on a plate lined with multiple paper towels or a folded dishcloth, for about 10 mins. Blot the top simply to get extra moisture out. it's miles exceptional if it nevertheless has a few moisture in it.
2
Add 1 tablespoon of avocado oil to a skillet, sprinkle salt inside the pan, and sear tofu. The key's to depart the tofu on my own once it's far within the pan, tofu likes to paste, however as soon as it crisps, it will release itself from the pan. (If it's miles sticking, it isn't always equipped to turn. ) using a steel spatula flip over. Sear on each facets, including oil if needed. put off from the pan and set tofu apart.
3
Heat up cast iron skillet on high heat (if the use of the identical pan as for the tofu, just wipe out oil with a paper towel earlier than reheating). whilst the pan just starts to barely smoke, upload the inexperienced beans, searing dry, no oil. Stir every 2 minutes or until gently blistered but still crisp. whilst beans simply barely start to loosen up, approximately 6-8 mins, push them off to the edges of the pan.
4
Add oil, ginger, lemongrass, curry paste, and garlic, into the open center of the pan, even as the beans rest at the outer edge. Stir for a minute until fragrant.
5
Add shallots and blend in the middle for another minute. blend with the inexperienced beans. Stir fry until shallots wilt.
6
Add tofu, soy sauce, and rice vinegar, stirring until the entirety is lined and tofu is heat. Season with salt if wished.
7
Add sparkling tomatoes and serve with optionally available garnishes.

Notes

I used Thai Kitchen Red Curry Paste, it is not very spicy. Taste your brand and adjust to taste.
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