Spicy Stir-Fried Tofu With Corn, Green Beans and Cilantro Recipe (2024)

This recipe converted me to tofu; it's absolutely delicious. I used just half a jalapeno pepper, almost a pound of green beans, and more garlic and ginger. Served with rice and grilled vegetables, it was a perfect summer dinner. But it took me much longer than the 15 minutes indicated!

This dish was a big hit with my family, even with my 8 year old son! He asked for seconds on the tofu. I increased the garlic and the sauce by about 50%. I used 3/4 of a huge jalepeno. I debated using basil instead of cilantro because I prefer the flavor, but the cilantro works so well with the corn. I will make this again and again. I think it would work with many vegetable combinations. With all the chopping and prep it took about 45 minutes total, just enough time for the brown rice to cook.

OMG. Delicious! I doubled the soy sauce/sesame oil/shiao xing. Since I'm not particularly good at eyeballing stalks of ginger or bulbs of garlic (or how many scallions) to figure out how much a tablespoon or two might be I had too much of all three, but threw it all in anyway. Didn't matter, still delicious. The 15 minutes is most likely cooking time once all ingredients have been prepped, which took me the better part of 45 minutes, sorry to say. I'll be making again.

Excellent, but recommend serving with plain rice to make it more of a full meal. It's worth it to use a wok to get a good, hot sear. I didn't have rice wine, so used a mix of rice wine vinegar and half a squeezed lime, which gave a nice tang.

As joahhc says, this is a wonderful recipe, but like so many on this site, doesn't seem to include prep in its estimate of how much time a recipe takes. Aside from that, this is a lovely meal for a summer lunch. No accompaniments needed or even amount-adjustments. Baby green beans not available? Use regular ones and parboil for 3–4 minutes.

OMG - this is my introduction to tofu and I love it because of this recipe!!! It's lovely and tasty although it takes about 45 minutes for me to assemble all the ingredients. Once it's time to cook, its fast and easy, delicious, and healthy. I'm diabetic. Quick enough to assemble and make for an evening dinner. Highly recommend and am looking for another tofu recipe.

We loved this recipe with summer favorites of corn and green beans. Martha Rose Shulman expanded my repertoire and experience with tofu and seasonal veggies and we now cook tofu at least once/week.

Doubled and made for family of 4 who loved it. 3 of us washing, chopping and sautéing and still more than 15 minutes. No leftovers. Will make again!

What great flavors! I didn't expect this dish to be quite as tasty as it is. I didn't have peanut oil, so I dissolved about a half a cup of crunchy cashew butter in a bit of olive oil at the beginning, and that worked great. The jalapeno and white pepper added a fine level of spiciness, and the ginger and dark sesame oil complemented everything else beautifully. As others have said, prep time was more than 15 minutes. I'd say at least 25. It's worth it though.

Agree with doubling the sauce! I used yellow onion instead of scallions and used a dry white wine (riesling) instead of the Shao Hsing rice wine - I think this worked fine. This dish is very tasty and it doesn't take 15 minutes but it is pretty quick. Will definitely make it again!

I used fish sauce rather than salt, which provided a nice umami flavor layer, and served it over zucchini noodles. Fantastic! We'll have this again.

Forgot to buy green beans and had to substitute curly kale which turned out great. No blanching. I just cooked the vegetables longer. We loved it.

Tasty! We enjoyed it over rice. I didn't have scallions so I threw in a few chopped red onions, didn't have rice wine so I used some white wine vinegar, and I didn't have corn so I chopped up baby corn from Trader Joe's. I added extra soy sauce + sesame oil. Will definitely try this again when I have all of the ingredients, but thankfully the few substitutions I made worked well! My husband whined when he saw we were having tofu for dinner, but then proceeded to devour his serving and loved it!

This was quite good. I was in the mood for mushrooms so I added 8oz of sliced portobellos at the beginning with a little salt and got them nice and brown. I also doubled the sauce. The combination of fresh corn and green beans is quite nice.

This was a fail for me. After all that work, it was bland. Fooled by the 5 stars!

Time consuming to make, not 15 minutes. 60 min prep. Not worth the work.

Adapted based on what I had on hand: pressed 5-spice tofu, regular green beans cut in pieces and blanched, a few shish*to peppers (to use them up), Chinkiang vinegar (no rice wine), broad bean chili paste (no jalapeño), cornstarch slurry and water for more sauce, a few torn basil leaves (no cilantro). Scallion sliced thinly, not minced, white part stir-fried with veggies and green part added at the end. Next time I have fresh jalapeño and cilantro will make as written, or at least closer.

This dish needed some rescuing. I would double all the condiments. It was alright after I added more heat and fish sauce as well as mint and chives.

I used silken tofu. It didn’t manage to fry very well, but the texture is lovely and tasted better than the tofu that I had bought previously. Many proportions of tofu, green beans, and corn work.

For some reason lots of gas/bloating 🤷‍♀️

Tripled to feed hungry boys and everyone loved it. They requested wild rice for next time.

Delicious! Served with brown rice; it satisfied the meat eaters and everybody loved it. Took longer than suggested to prep but well worth it. Good with frozen corn but I imagine it’ll be better with fresh. Don’t skimp on the jalapeño.

Loved this! Stir fry is not really a “summer” dish in my mind but with farm stand corn and green beans, this was SO fresh and satisfying and gorgeous to look at! Many requests to add it to our regular rotation...

This is one of my family’s very favorite meals. I double the salt/sugar mixture and triple the sauce for one pound of green beans and 2-3 ears of corn. If you can find Thai basil, it’s a fantastic addition with the cilantro.

Being in a pandemic, and doing more cooking with frozen veg, I used frozen beans, corn in this recipe. Melted them under water and dried them in a towel. Worked really well and even easier than the original. I also crushed some white peppercorns and added that for pepper. I think it really added something. First class recipe, will definitely make again.

Oops ... use 1/2 teaspoon of kosher salt or 1/4 teaspoon of reg salt.

Delicious but 45 minutes to cook. Maybe try with a nomstick pan next time.