Garlic Green Bean Stir Fry with Crispy Tofu over white rice in large bowl on marble background

Garlic Green Bean Stir Fry with Crispy Tofu

  • Author: Caitlin Shoemaker
  • Prep Time: 5 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 35 minutes
  • Yield: Serves 2 to 4 1x
  • Category: Main
  • Method: Stovetop, Oven
  • Cuisine: American
  • Diet: Vegan


This Garlic Green Bean Stir Fry with Crispy Tofu is made with only 8 ingredients + just over 30 minutes! An Asian-inspired dish that’s crunchy, garlicky, and perfectly spicy!


For the Crispy Tofu:

  • 16 oz (450 g) super firm tofu*, cut into 1/2” cubes
  • 1 tablespoon soy sauce or tamari
  • 2 tablespoons nutritional yeast

For the Green Beans:

  • 1 tablespoon high-heat oil
  • 5 cloves garlic, minced
  • 1” ginger, peeled and thinly sliced
  • 16 ounces (450 g) green beans, ends trimmed
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons toasted sesame seeds, for garnish (optional)
  • Chili oil, for garnish (optional)
  • Cooked rice or noodles, for serving (optional)


  1. Prep: Preheat the oven to 425F and line a baking sheet with parchment paper.
  2. Bake the Tofu: add the tofu to a bowl and toss with the soy sauce; once absorbed, add in the nutritional yeast and mix until evenly coated. Spread the tofu across the baking sheet, then bake in the top rack of the oven for 30 minutes.
  3. Green Beans: warm the oil in a large sauté pan over medium heat. Once warm, add the garlic and ginger and sauté for 45 seconds. Add the green beans to the pan and sauté for 5 to 7 minutes, stirring occasionally to cook them evenly. Finally, turn the heat off and add the soy sauce to the pan, stirring well until all of the beans are coated. Add any additional soy sauce to taste, if necessary. You can also stir in chili oil or sesame seeds at this point, if using.
  4. Serve: Divide the tofu and green beans on serving plates and serve warm. Serve over rice, or as desired. Leftovers will keep in the fridge for up to 5 days.


  • Tofu: I recommend using super firm tofu, which is pre-pressed and gets crispy faster in the oven. You can also use extra firm tofu, but I recommend pre-pressing it first for a firmer texture.