Tofu is cheap, full of protein, and works great in a fast stir‑fry. This Indonesian‑style dish mixes golden tofu cubes with green beans, water chestnuts, and peanuts. The sauce is salty, a little sweet, and just a touch spicy. You can have it for dinner or lunch, and it’s ready in about 20 minutes.
Active time: 20 minutes | Total time: 20 minutes
Green Beans and Tofu with Peanuts
Ingredients
- 10 oz (283 g) firm tofu
- 1 tbsp sesame oil
- 3 cups (300 g) green beans, trimmed and halved
- 1 can (8 oz/226 g) sliced water chestnuts, drained
- ½ tsp crushed red pepper
- 1 tbsp tamari (or soy sauce)
- 1 tsp rice vinegar
- 1 tbsp honey
- ¼ cup (36 g) dry‑roasted peanuts, chopped
Directions
- Press the tofu between paper towels to squeeze out water. Cut it into bite‑size cubes.
- Heat sesame oil in a large skillet over medium‑high heat. Add the tofu and sear for about 1 minute.
- Turn the cubes with a metal spatula and cook another 4 minutes until they turn light brown.
- Add the green beans, water chestnuts, and crushed red pepper. Stir often for 3 minutes, until the beans are still crisp.
- Mix tamari, rice vinegar, and honey in a small bowl. Pour the mixture over the tofu and vegetables. Toss everything so the sauce coats evenly.
- Remove from heat, plate the stir‑fry, and sprinkle chopped peanuts on top.
Serves: 4 | Serving size: 1 cup
Nutrition (per serving)
- Calories: 190
- Total Fat: 11 g
- Saturated Fat: 2 g
- Poly‑unsaturated Fat: 3 g
- Sodium: 337 mg (low‑sodium)
- Carbohydrate: 17 g
- Fiber: 4 g (high‑fiber)
- Sugar: 9 g
- Protein: 10 g
- Vitamin A: 12% DV
- Vitamin C: 15% DV
- Iron: 10% DV
- Potassium: 333 mg