Thai Green Bean Stir Fry with Tofu is full of crunch and flavor. Spiced up with Thai red curry paste, shallots, ginger, and lemongrass for a quick and savory Thai-inspired meal. Vegan and GF. Video!
Sometimes letting things go is an act of far greater power than defending or hanging on. ~ Eckhart Tolle
This Green Bean Stir Fry is perfect for the end-of-summer garden goodies. We keep it simple and flavorful with fresh shallots, ginger, lemongrass, and garlic, along with a generous dollop of red curry paste.
The tofu is seared first and set aside (or try chicken or shrimp). The rest comes together fast in a skillet. The green beans are first dry-fried, blistering them a bit and giving them a toasty flavor while still keeping some fresh crunch. Vine-ripened tomatoes are added at the end, keeping them fresh and vibrant. This dish is excellent on its own or serve with jasmine rice or rice noodles.
Green Bean Stir Fry | Video
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
Step 1
Cut tofu and let drain on a paper towel or dishcloth, getting out excess moisture.
Step 2
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.
Step 3
Prep out the veggies and have all the ingredients ready to assemble. Once everything is prepped, it comes together fast.
Step 4
Heat up a pan and dry fry (meaning no oil) green beans until blistered but still crisp. Throw them in a hot pan, single layer, leaving for 2 minutes or so before stirring. When they just slightly start to relax, about 6-8 minutes, push them off to the edges of the pan.
Step 5
Add oil, ginger, lemongrass, curry paste, garlic, stirring in the center for a minute until fragrant add shallots and mix in with the beans. Stir fry until shallots wilt. Add tofu, soy sauce, and rice vinegar, stirring until everything is coated and tofu is warm.
Step 6
Add fresh tomatoes and serve with optional garnishes.
Stir fry garnish options
- peanuts
- cashews
- Thai basil
- fresh mint
- cilantro
- squeeze of lime
You may also like:
- Broccoli Stir Fry with Tofu
- Moo Shu Tofu
- Stir-fry Tofu, Brussels Sprouts & Mushroom Bowl
- Asparagus, Mushroom and Tofu Stir-Fry
- Black Pepper Tofu with Bok Choy
- Zucchini, Corn and Basil Stir-fry
- Shrimp Stir fry
It has been glorious weather here. Gorgeous sunny days with billowy white clouds and the cool breezes of Autumn. I have been out walking in the transition hours of the day, sunrise and sunset. I recently heard that these are the times of day that are important to be outside for the production of serotonin. Just 10-30 minutes out in the changing light is so beneficial in promoting better sleep and just better well-being. I’m all for that! Plus there is something so magical in witness the sun rising and setting.
Hope you enjoy this stir fry!
Take Care,
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Thai Green Bean Stir Fry with Tofu
- Prep Time: 25 minutes
- Cook Time: 15
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: stir fry, vegan, main,
- Method: Stir Fry
- Cuisine: Thai
- Diet: Vegan
Description
Thai-inspired Green Bean and Tofu Stir Fry is full of crunch and flavor. Spiced up with red curry paste, shallots, ginger and lemongrass for a fresh and savory meal. Vegan and GF.
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 (please taste your curry paste! and adjust to your spice tolerance.)
- 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
- Optional garnishes: peanuts, cashews, Thai basil, fresh mint, cilantro, squeeze of lime
Instructions
Sear the Tofu
- Start by cutting the tofu into smallish cubes or squares. Set it on a plate lined with a couple of paper towels or a folded dishcloth, for about 10 minutes. Blot the top just to get excess moisture out. It is fine if it still has some moisture in it.
- Add 1 tablespoon of avocado oil to a skillet, sprinkle salt in the pan, and sear tofu. The key is to leave the tofu alone once it is in the pan, tofu likes to stick, but once it crisps, it will release itself from the pan. (If it is sticking, it is not ready to turn. ) Using a metal spatula turn over. Sear on both sides, adding oil if needed. Remove from the pan and set tofu aside.
For the Stir Fry
- Heat up cast iron skillet on high heat (if using the same pan as for the tofu, just wipe out oil with a paper towel before reheating). When the pan just begins to barely smoke, add the green beans, searing dry, no oil. Stir every 2 minutes or until lightly blistered but still crisp. When beans just slightly start to relax, about 6-8 minutes, push them off to the edges of the pan.
- Add oil, ginger, lemongrass, curry paste, and garlic, into the open center of the pan, while the beans rest on the outer edge. Stir for a minute until fragrant.
- Add shallots and mix in the center for another minute. Mix with the green beans. Stir fry until shallots wilt.
- Add tofu, soy sauce, and rice vinegar, stirring until everything is coated and tofu is warm. Season with salt if needed.
- Add fresh tomatoes and serve with optional garnishes.
Notes
I used Thai Kitchen Red Curry Paste, it is not very spicy. Taste your brand and adjust to taste.
Nutrition
- Serving Size:
- Calories: 194
- Sugar: 5 g
- Sodium: 211.3 mg
- Fat: 12.8 g
- Saturated Fat: 1.7 g
- Carbohydrates: 11.3 g
- Fiber: 3 g
- Protein: 11.7 g
- Cholesterol: 0 mg
How do you think frozen green beans would far up in this recipe. I had an abundant crop this year and froze so many. I am struggling to find recipes that leave the beans coming out limb and soggy.
You could give it a try. It seems a stir fry with higher heat may help with the texture?
Great flavor, just right amount of spice for us using 1 1/2 TBS of Thai red curry paste.
Perfect!
This was so easy and delicious! Next time I’ll add a bell pepper for extra veggies.
Sounds great Amanda!
I made without tofu, and the veggies and sauce were amazing!
Great to hear Beth!
Just finished eating this, and we loved it! We used some delicious shrimp along with the tofu, and we added some sweet peppers that we had in the fridge to the rest of the ingredients. He served it over tricolore rice. Thank you for the wonderful recipe!
Sounds great Jeanette, so glad you enjoyed!
I love soooo many of your recipes, but this is the one that gets made on repeat in my home – such a fantastic, healthy weeknight option. I keep chopped lemongrass and minced ginger frozen, which makes it even quicker and more cost-effective. Thank you for this one – more quick & easy recipes like this would be amazing!
Love it Beth! Ok, we will work on it.😊
Oh wow!!! This was so good next time I’ll be making a double batch so I have left overs. I’m not usually a fan of red curry paste but this was great thank you!!!!
Great to hear Lauren!
Hi Sylvia,
I’m so glad I found your blog. I’ve had to make a lifestyle change for health reasons and focus you by searching for healthy Mediterranean recipes. Not one has let me down yet. We’ve mad Golden Cauliflower Dal with Spinach, Greek Salad, Greek Salad Dressing, Grilled Lemon Herb Chicken, Mushroom Lentil Stew and now this dish. I followed the others to the letter because I don’t know how to cook that cuisine, but I know what Asian flavor profiles I like quite well. Also, I did not have green beans so I blanched broccoli for two minutes and used it instead. I also cut out all salt and added one tablespoon of fish sauce. I used two tablespoons of curry paste and quite family could have used four but I like stuff a lot hotter than my wife. We can’t wait to try our next recipe from you. Thanks for your effort. We will be sure to use some of your affiliate links to support the cause.
Hi Christian, We are so glad you are enjoying the recipes!
Love your addaptions to the stir-fry!
Wishing abundant health for you.
This was so tasty and easy! I’ve yet to try a recipe on your site that hasn’t been a huge hit in my mostly-vegetarian home. So just wanted to say thanks for all you do—it’s so appreciated.
Thanks so much Beth! So happy you are enjoying the site.
Delish!! Most of the Thai food recipes that I’ve made in the past are all coconut milk based (which I love), but nice to switch it up with something different, yet still so tasty! I don’t cook with Tofu very much, so i ended picking medium firm tofu, which worked out just fine, but was wondering what the differences were between the consistencies, and if there was any rhyme or reason to picking medium vs firm vs extra firm. From the packaging it looks like soft is used mainly for deserts? Thanks!
Hi Ingrid, Glad you enjoyed!
Firm tofu: For frying we usually go for firm or extra firm. The more firm, the more dense with less moisture.
Medium or Regular tofu: If you are adding to a soup or a sauce, medium is a good choice as there are air pockets that allow the tofu to be absorptive and tender.
Soft or silken tofu: Great for blending for desserts, sauces and dressings and tofu scrambles.
Different brands vary ALOT with texture and flavor. Yay for trying it out!😊
Thanks for much for this!!
Your welcome!
so delicious (and minimal clean up!). used heirloom tomatoes which were sugar sweet. also used extra firm tofu which crisped up well using your method.
Great, so happy this worked for you!
This was SO flavorful! I love how you teach us how yo be excellent cooks! Like dry cooking and blistering the raw green beans! I would have never considered that and it came out perfectly! My family says I am such a great cook, but it is all because of YOU! Thank you!!!
awwww, so great to hear Heidi!!
Wow! This dish s amazing.
So flavorful and filling.
I followed the directions for drying out the tofu, and it made a huge difference.
Thank you!
I’m so happy this worked for you!
This was delicious and thank you so much for the tofu cooking tip! I have always had trouble with it sticking to the pan and what do you know – it didn’t stick this time!
awesome! Glad you enjoyed this.
Yes! Agree!
👏🏼yay!
This was so good, I had to post–but, just saw I forgot to hashtag on instagram. Will try to do that in the comments. Amazing flavors, so good!
Yay! Thanks Tad 🙂
What if I don’t have a cast iron skillet
You can use a wok or other pan that you like to use for sautéing.