Szechuan Green Beans and Tofu

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Szechuan Green Beans and Tofu

I felt like I needed some protein and some spiciness today, so I created this simple Chinese dish for my supper. You can also make it without tofu or use other protein, such as chicken, beef or shrimp.


1/2 block tofu (7.5 oz or 200 g) (I used organic sprouted tofu)
12  oz (350 g) green beans, trimmed
2 Tbsp tamari soy sauce
1 Tbsp sake or water
1-2 tsp hot chili paste
2 tsp natural sugar
1 Tbsp sesame oil
1 clove garlic, minced
1 Tbsp ginger, minced


  1. A few hours before cooking, place a tofu block in a bowl and put a weight on top of it to squeeze out water as much as possible.
  2. Cook green beans in salted boiling water for about 3 minutes.
  3. Transfer beans to a colander and run cold water. Cut them in half.
  4. Dice tofu into 1/2 inch cubes.
  5. In a small bowl, mix tamari soy sauce, sake or 1 Tbsp water, chili paste, and sugar to make a sauce. Set aside.
  6. In a sauté pan, heat sesame oil and sauté garlic and ginger for a minute.
  7. Add beans and tofu and sauté until heated.
  8. Add the sauce and sauté until the sauce is bubbly.
  9. Season with salt and pepper.
  10. Infuse love and serve!

Servings: 3-4 as a side dish


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