Sour-Spicy Tofu, Green Beans and Mushrooms Stir-Fry

Name: Sour-Spicy Tofu, Green Beans and Mushrooms Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup water divided; 1/4 cup soy sauce, sodium reduced; 1 tablespoon tomato paste; 2 teaspoons balsamic vinegar; 2 teaspoons sugar; 1/4 teaspoon cayenne pepper or to taste; 1 teaspoon cornstarch; 2 tablespoons cornstarch; 14 ounces tofu 1 package, extra-firm, drained; 1 cup mushrooms sliced; 2 1/2 tablespoons canola oil divided; 4 cups green beans trimmed and halved; 5 cloves garlic minced; 2 teaspoons ginger freshly minced

Servings: persons

1/2 cup water divided
1/4 cup soy sauce, sodium reduced
1 tablespoon tomato paste
2 teaspoons balsamic vinegar
2 teaspoons sugar
1/4 teaspoon cayenne pepper or to taste
1 teaspoon cornstarch
2 tablespoons cornstarch
14 ounces tofu 1 package, extra-firm, drained
1 cup mushrooms sliced
2 1/2 tablespoons canola oil divided
4 cups green beans trimmed and halved
5 cloves garlic minced
2 teaspoons ginger freshly minced

1
Whisk 1/4 cup water, soy sauce, tomato paste, vinegar, sugar, crushed red pepper to taste and 1 teaspoon cornstarch in a small bowl.
2
Set aside.
3
Cut tofu into 1/2- to 3/4 inch cubes and pat dry.
4
Toss the tofu in a bowl with the remaining 2 tablespoons cornstarch to coat.
5
Heat 1 tablespoon oil in a wok or large skillet over medium-high heat.
6
Add the tofu and spread out across the surface of the pan.
7
Let cook undisturbed for 2 minutes.
8
Gently turn and stir.
9
Continue cooking, stirring occasionally, until lightly browned and crispy, 2 to 3 minutes more.
10
Transfer to a plate.
11
Meanwhile, in another skillet add another 1/2 tablespoon oil and cook mushrooms for about 5 to 8 minutes, until most of the water is evaporated.
12
Set aside.
13
Reduce heat to medium.
14
Add the remaining 1 tablespoon oil to the pan.
15
Add green beans, garlic and ginger; cook, stirring constantly, for 1 minute.
16
Add the remaining 1/4 cup water, cover and cook until the beans are crisp-tender, 2 to 4 minutes.
17
Stir in the reserved soy sauce mixture and pour it over the green beans.
18
Cook, stirring, until thickened, about 1 minute.
19
Add the tofu, mushrooms and cook, stirring, until heated through, about 1 minute more.
20
Serve warm.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup water divided, 1/4 cup soy sauce, sodium reduced, 1 tablespoon tomato paste, 2 teaspoons balsamic vinegar, and more.

Yes, Sour-Spicy Tofu, Green Beans and Mushrooms Stir-Fry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!