Tested till perfect Spicy Green Bean and Tofu Stir-Fry
Spicy Green Bean and Tofu Stir-Fry
Photography by Jeff Coulson/TC Media

Spicy Green Bean and Tofu Stir-Fry

To make this dish extra spicy, increase the hot pepper flakes to 1/2 tsp. Serve over rice for a tasty meal that's better (and cheaper!) than takeout.

By The Test Kitchen

Source: Canadian Living Magazine: September 2013

Recipe4 out of 5 based on 15 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Total time 25 minutes
  • Portion size 4 servings


  • 1 pkg 1pkgextra-firm tofu, cut in 1-inch (2.5 cm) cubes
  • 1 tbsp 1tbspcornstarch
  • 3 tbsp 3tbspvegetable oil
  • 3 3cloves garlic, minced
  • 2 2green oniongreen onions, thinly sliced (light and dark green parts separated)
  • 1 tbsp 1tbspminced fresh ginger
  • 1/3 tsp 1/3tsphot pepper flakes
  • 2 tbsp 2tbsptomato paste
  • 450 g 450ggreen beangreen beans, trimmed (aout 6 cups)
  • 1 cup 1cupvegetable broth
  • 1 tbsp 1tbsphoisin sauce
  • 2 tsp 2tspsodium-reduced soy sauce
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Gently toss tofu with cornstarch to coat. In wok, heat oil over medium-high heat; fry tofu, turning occasionally, until crisp and golden, about 10 minutes. Drain on paper towel-lined plate.

Drain all but 2 tsp oil from wok. Add garlic, light green parts of green onions, ginger and hot pepper flakes; stir-fry for 1 minute. Add tomato paste; stir-fry for 30 seconds. Add green beans, broth, 1/4 cup water, hoisin sauce and soy sauce; stir-fry until green beans are tender-crisp, 5 to 6 minutes. Add tofu and green parts of green onions; stir-fry until coated and heated through, about 1 minute.

Nutritional Information per serving: about

cal 239 pro 16g total fat 14g sat. fat 1g
carb 17g dietary fibre 3g sugar 5g chol 1mg
sodium 370mg potassium 399mg


calcium 17 iron 18 vit A 10 vit C 20
folate 24
This recipe is featured on Week 4 menu for 31 Quick and Easy Budget Meals
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