Green Beans and Tofu in a Tangy Garlic Sauce

Green Beans and Tofu in Tangy Garlic SauceThis is a simple Chinese dinner inspired by a meal at Fujin, our local Portland Hawthorne neighborhood Chinese restaurant. Serves 4 people.


2 cups cooked brown rice
1 recipe Soy Marinated Tofu sliced into cubes
4 cups green beans
2 cups sliced carrots
1 tablespoon vegetable oil

Sauce Ingredients

1/4 cup tamari
1/4 cup cold water
6 cloves minced garlic
2 tablespoons rice vinegar
2 tablespoons agave nectar
1 tablespoon toasted sesame oil
2 teaspoons cornstarch
1 teaspoon chili paste
1 teaspoon dark mushroom soy sauce
1 tablespoon freshly grated ginger

Combine all of the sauce ingredients in a glass measuring cup or small mixing bowl. Stir to combine and set aside. Note that the cornstarch will tend to settle in the bottom, so you’ll want to stir again before you add to the stir-fry.

Heat oil over high heat in a wok or large pan. Add green beans and carrots with about half of the sauce. Stir-fry for 4 to 7 minutes or until the vegetables are tender, but still crisp. Add the remaining sauce and tofu. Cook for another 1-2 minutes.

Serve over rice.


  • Experiment with other vegetables. Onions or red bell pepper would be good additions in place of or in addition to the carrots.
  • Can be easily made gluten-free.

More information for Green Beans and Tofu in a Tangy Garlic Sauce recipe:

  • Prep time: 30 min
  • Cook time: 10 min
  • Total time: 40 min