Stir-Fried Bean Curd with Green Beans in Hot Sauce
Submitted by jamax
Crispy tofu and tender-crisp green beans tossed in a spicy hoisin chili sauce. This 30-minute Chinese vegetarian stir-fry is packed with savory heat and works beautifully over steamed rice.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minWhen you want a meatless Monday that actually excites people, this is the dish to reach for.
Cubes of bean curd get a quick sear alongside blanched green beans, then the whole thing gets drenched in a punchy sauce built on hoisin, yellow bean paste, and chili sauce.
The sauce clings to everything, delivering layers of sweet, salty, and spicy in every bite.
Ready in about 30 minutes, this is weeknight-fast with takeout-level flavor.
Chef Tips
- Press your tofu first. Wrap it in a clean towel and set something heavy on top for 15 minutes. Drier tofu gets a better sear and absorbs more sauce.
- Blanch the green beans briefly. Two minutes in boiling water keeps them snappy. Overcooked beans turn this dish mushy.
- Get the wok screaming hot before adding the oil. That high heat is what gives stir-fries their signature smoky flavor.
Ingredients
Directions
Trim the green beans and cut each one in half.
Boil them in ample water for 2 minutes and drain well.
Cut the bean curd into ¾ inch cubes.
Crush and chop the garlic.
Heat the oil in a frying pan or wok.
When hot, add the garlic, salt, and green beans.
Stir-fry over medium heat for 2½ minutes. Add the bean curd pieces and turn them lightly with the beans for 1½ minutes.
Pour in all the sauce ingredients.
Turn and stir them together for 1 minute.
Cook and turn for 1½ minutes and serve.
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