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Manchurian Green Beans with Tofu

Manchurian Green Beans with Tofu

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant Manchurian green beans with tofu recipe is a fantastic way to enjoy a plant-based dinner that doesn't skimp on bold, savoury flavours. Inspired by Indo-Chinese cuisine, this vegan dish combines the crunch of fresh green beans with golden, pan-fried tofu cubes, all brought together in a glossy, aromatic sauce. The heat from the dried chillies balances beautifully with the citrusy notes of fresh lemon and the warmth of ginger, making it a satisfying meal for any night of the week.

Ideal for those seeking a healthy yet comforting supper, this stir-fry is naturally gluten-free when using tamari and provides a great source of plant-based protein. Serve it as a stand-alone light meal or pair it with steamed jasmine rice or quinoa to soak up the delicious ginger and garlic sauce. It is a brilliant example of how simple, shop-bought ingredients can be transformed into a restaurant-quality dish in your own kitchen.

Ingredients for Manchurian Green Beans with Tofu

1/2 (12- to 450g ) package extra-firm tofu
675g green beans, ends trimmed, cut into 3-inch pieces
2 spring onions, thinly sliced (white and green parts
about 1/2 cup)
2 tablespoons finely chopped fresh coriander
2 medium garlic cloves, minced (about 1 teaspoon )
1 (2-inch) piece finely chopped, peeled fresh ginger (about 3 tablespoons )
2 árbol chillies (or other small dried red chillies, such as Thai or Indian red chillies)
60ml low-sodium tamari (or low-sodium soy sauce)
2 matskedar färsk citronsaft
2 tablespoons arrowroot powder

How to make Manchurian Green Beans with Tofu

Drain the tofu and press it between your hands to remove excess liquid. Cut the tofu into 1-inch cubes. Place the cubes in a large nonstick sauté pan over medium heat and cook for about 5 minutes, until golden and crispy on all sides.

Meanwhile, to make the sauce, in a separate, large nonstick sauté pan, combine the garlic, ginger, and chillies and toast over medium heat for about 2 minutes, until they are aromatic, stirring constantly so they dont burn. Add the green beans and 180ml water. Increase the heat to high and bring to a boil. Reduce the heat to medium and simmer for 5 to 7 minutes, until the beans are cooked but still crunchy. (Cook them for about 3 minutes if you like your vegetables al dente.)

Combine the soy sauce, lemon juice, arrowroot, and 60ml water to make a slurry and whisk with a fork until no lumps remain. Pour the slurry into the sauté pan and cook, stirring constantly, until the sauce thickens, about 3 minutes. Add the tofu and cook for 5 to 7 minutes, until the sauce coats the tofu and beans. Stir in the spring onions and coriander. Serve warm.

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