Quick Stir-Fried Tofu with Ginger and Green Beans

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A light vegan stir-fry featuring crispy tofu and fresh green beans with a zingy ginger-soy sauce. This Asian-inspired vegan recipe, ready in about 25 minutes, pairs firm tofu, green beans, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Asian cuisine 220 cal/serving

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Ingredients

14 oz block, pressed and cubed firm tofu
8 oz trimmed green beans
1 tbsp finely grated fresh ginger
3 tbsp soy sauce
2 tbsp sesame oil
2 tbsp vegetable oil
3 minced garlic cloves
1/4 tsp red pepper flakes

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz cubed firm tofu and cook for 6-8 minutes, stirring occasionally, until edges are golden and crisp.
Step 2: Add 8 oz trimmed green beans, 3 minced garlic cloves, and 1 tbsp grated fresh ginger to the skillet. Stir-fry for 4-5 minutes until green beans are tender but still crisp.
Step 3: Stir in 3 tbsp soy sauce, 2 tbsp sesame oil, and 1/4 tsp red pepper flakes. Cook for another 2 minutes until the sauce thickens slightly and coats the tofu and green beans.
Step 4: Remove from heat and serve immediately with steamed rice or noodles.