Oil-Free Vegan Sesame Tofu Green Bean Stir-Fry
This vegan recipe for sesame tofu and green beans is a delicious and healthy weeknight meal. A simple Asian sesame marinade does double-duty as a sauce for the stir-fry. This colorful, plant-based meal will soon become one of your favorites.
Servings: 4
Calories: 385kcal
Ingredients
For the Marinated Tofu and Stir-Fry Sauce
- 2 tbsp tamari or soy sauce
- 1/2 cup water 4 ounces
- 1 tbsp unseasoned rice vinegar
- 1 tbsp coconut sugar or brown sugar
- 1/2 tbsp arrowroot starch or cornstarch
- 1 tbsp toasted sesame seeds
- 1/2 tsp crushed red pepper flakes
- 4 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1 pound extra firm tofu drained and cut into bite-sized pieces
For the Stir-Fry Veggies
- 2 carrots sliced in half moons,1/4-inch thick
- 1 onion diced 1/4-inch
- 1 red bell pepper sliced 1/4-inch thick
- 1 pound green beans trimmed and cut into 1 inch pieces
- 1/4 cup roasted cashews roughly chopped
Instructions
To Make the Marinated Tofu and Stir-Fry Sauce
- Combine all ingredients for the stir-fry sauce (tamari through ginger) in a small bowl. Add the tofu. Toss well. Set aside while preparing veggies
To cook the Stir-Fry
- Be sure all of your veggies are chopped and ready to go before starting to cook.
- Heat 4 tablespoons of water in a wide saute-pan or wok over medium-high heat.
- Add the carrots and onions. Saute, stirring often, until the carrots start to soften, about 5 minutes.
- Add the bell pepper and green beans. Cook until green beans are slightly tender, 5-7 minutes, stirring often.
- Add the marinated tofu and all of the sauce to the pan. Reduce heat to medium-low and let simmer until green beans are crisp-tender. You don't want any green beans raw on the inside...taste to check.
- After 2-4 minutes, the sauce should thicken. Taste to adjust seasoning or to adjust cooking time until vegetables are done to your likeness.
- Garnish with chopped cashews to serve