Sesame Tofu and Green Bean Stir-Fry
Golden-brown tofu and crisp-tender green beans are coated in a savory sesame-soy sauce and served over fluffy long-grain white rice.
- 40 minute meal
- budget friendly
- dairy free
- dinner
- east asian-inspired
- egg free
- extra firm tofu
- family friendly
- green beans
- lunch
- main course
- meal prep
- mild
- nut free
- plant based
- plant-based
- sesame soy sauce
- shellfish free
- skillet dinner
- stir fry
- stir-fry
- stovetop
- tofu
- vegan
- vegetarian
- weeknight
- weeknight dinner
- white rice
- Cuisine
- East Asian-inspired
Shopping options
Most used first · Blue: used in recipe. Gray: left over. Check products to include them.
Simple Truth Organic® Trimmed Green Beans
Fresh green beans · 12 Ounce
Estimated price
100%
Details
Simple Truth Organic® Extra Firm Tofu
Extra-firm tofu · 16 Ounce
Estimated price
57%
Details
Kikkoman® Soy Sauce
Bottled soy sauce · 0.25 Cup
Estimated price
20%
Details
Mahatma Extra Long Grain White Rice, Uncooked Rice, 80 oz (2.27kg)
Long-grain white rice · 1.5 Cup
Estimated price
12%
Details
Kroger® Peeled Garlic
Garlic · 3 Count
Estimated price
8%
Details
Smart Way™ Vegetable Oil
Vegetable oil · 2 Tablespoon
Estimated price
6%
Details
Spice World™ Fresh Peeled Ginger Bag
Fresh ginger · 2 Teaspoon
Estimated price
5%
Details
Kroger® Pure Sesame Oil
Sesame oil · 2 Teaspoon
Estimated price
4%
Details
Argo® 100% Pure Corn Starch
Cornstarch · 1 Tablespoon
Sale · Estimated price
2%
Details
Kroger® Light Brown Sugar
Light brown sugar, packed · 1 Tablespoon
Estimated price
2%
Details
Tap water
Water · 3.5 Cup
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
1 common item not selected — staples start unchecked; select them above to include them.
Cook this recipe
- extra-firm tofu-16 oz
- fresh green beans-12 oz
- water-3 1/2 cups
- long-grain white rice-1 1/2 cups
- bottled soy sauce-1/4 cup
- vegetable oil-2 tablespoons
- light brown sugar-1 tablespoon
- cornstarch-1 tablespoon
- garlic-3 cloves
- sesame oil-2 teaspoons
- fresh ginger-2 teaspoons
Rinse the rice under cool water. Drain and pat the tofu dry, then cut it into 1-inch cubes. Trim the green beans and cut them into 2-inch pieces. Mince the garlic and grate the ginger.
Keep fingertips curled away from the chef’s knife while cubing and trimming the ingredients.
Combine the rice and 3 cups water in the saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let it stand, covered, for 5 minutes before fluffing.
Whisk together the soy sauce, brown sugar, cornstarch, sesame oil, garlic, ginger, and 1/4 cup water until the cornstarch is dissolved. Set the sauce aside.
Heat the vegetable oil in the skillet over medium-high heat. Add the tofu in a single layer and cook for 6 to 8 minutes, turning occasionally, until golden brown on several sides. Transfer it to a plate.
Pat the tofu dry before adding it to hot oil to reduce splattering.
Add the green beans to the skillet and stir-fry for 3 minutes until bright green. Add the remaining 1/4 cup water, cover, and cook for 2 to 3 minutes until crisp-tender.
Lift the skillet lid away from your face and hands to avoid escaping steam.
Uncover the skillet and let excess water evaporate. Whisk the sauce again, then add it with the browned tofu. Cook, stirring gently, for 2 to 3 minutes until the sauce is glossy and thickened.
Keep the skillet handle turned inward and use dry oven mitts when handling the hot cookware.
Divide the rice among four plates. Spoon the stir-fry over the rice and serve while hot and freshly coated.
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