Thai Green Bean Stir Fry with Tofu Recipe
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.
How to Make the Best Thai Green Bean Stir Fry with Tofu
This Thai Green Bean Stir Fry with Tofu brings the vibrant flavors of Thai cuisine to your weeknight dinner table. The combination of crispy pan-seared tofu, crunchy green beans, and aromatic spices creates a dish that’s both satisfying and packed with fresh, bold taste. Red curry paste provides a gentle heat while lemongrass and ginger add layers of bright, fragrant notes.
What makes this stir fry special is its balance of textures and flavors—the snap of the green beans, the golden crisp of the tofu, and the juicy bursts from fresh tomato wedges. It’s a naturally vegan and gluten-free recipe that doesn’t compromise on flavor, making it perfect for anyone looking to add more plant-based meals to their rotation.
Ready in just 40 minutes from start to finish, this Thai-inspired dish is an excellent choice for busy weeknights when you want something healthy without spending hours in the kitchen. Top it with crushed peanuts, fresh Thai basil, and a squeeze of lime for an authentic finishing touch that elevates the entire meal.
Thai Green Bean Stir Fry with Tofu
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
Tofu
Stir Fry
Optional Garnishes
Instructions
Sear the Tofu
- Press the tofu to remove excess moisture. Cut into 1-inch cubes.
- Heat 2 tablespoons of avocado oil in a large skillet or wok over medium-high heat.
- Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove and set aside.
For the Stir Fry
- In the same pan, add remaining oil over medium-high heat.
- Add the green beans and cook for 3-4 minutes until slightly charred but still crisp.
- Add the shallots, ginger, garlic, and lemongrass. Stir fry for 1-2 minutes until fragrant.
- Stir in the Thai red curry paste, soy sauce, and rice vinegar. Toss to combine.
- Add the tomato wedges and seared tofu. Gently toss everything together and cook for another 2 minutes.
- Season with salt to taste. Serve immediately with your choice of garnishes.
Notes
- Taste your curry paste before adding—heat levels vary by brand. Adjust to your spice tolerance.
- You can substitute chicken or shrimp for the tofu if preferred.
- For extra crispy tofu, coat the cubes lightly in cornstarch before searing.
- Serve over jasmine rice or rice noodles for a complete meal.
