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Black Pepper Tofu & Green Beans

Savory Black Pepper Tofu & Green Beans for Quick Vegan Nights

Quick and delicious Black Pepper Tofu & Green Beans stir-fry, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 1 block Firm Tofu Must be extra firm for the best texture and crispiness.
  • 2 tablespoons Cornstarch Creates a crispy coating on the tofu when stir-fried.
For the Stir-Fry
  • 2 tablespoons Sesame Oil Can substitute with canola or avocado oil.
  • 200 grams Chopped Green Beans Trim and cut them consistently for even cooking.
  • 2 medium Shallots Finely chop for a seamless blend in the stir-fry.
For the Sauce
  • 4 tablespoons Tamari (or Soy Sauce) Use tamari for a gluten-free version.
  • 2 tablespoons Water or Vegetable Broth Choose broth for an extra flavor boost.
  • 1 teaspoon Organic Sugar Coconut sugar can be used as a substitute.
  • 1 teaspoon Ground Ginger Fresh ginger can be used for a stronger flavor.
  • 1 teaspoon Black Pepper Freshly ground enhances flavor.
For the Finishing Touch
  • 1 bunch Fresh Thai Basil Optional garnish for aroma and presentation.

Equipment

  • Wok
  • Mixing Bowl
  • heavy pan

Method
 

Step-by-Step Instructions
  1. Slice the block of firm tofu in half and place it between clean kitchen towels. Apply a weight for about 10 minutes to remove excess moisture.
  2. While the tofu presses, trim and chop the green beans. Finely slice shallots. In a mixing bowl, whisk together tamari, water or broth, sugar, ginger, and black pepper.
  3. Once the tofu has been pressed, cut it into 1-inch cubes and coat with cornstarch.
  4. Heat 1 tablespoon of sesame oil in a large wok until it shimmers. Add the tofu cubes and stir-fry for 10-15 minutes until golden brown.
  5. In the same wok, add the remaining tablespoon of sesame oil. Toss in shallots and green beans, stir-frying for about 5 minutes.
  6. Return the crispy tofu to the wok, pour the sauce over everything, and stir well. Cook for 3-5 minutes until the sauce thickens. Serve hot over rice, garnished with Thai basil.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gSodium: 600mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 1000IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3-4 days. For longer storage, freeze for up to 1 month. Reheat on the stovetop to maintain texture.

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