Tofu with Green Beans and Roasted Peanuts

Let me tell you something about tofu. Most people are scared of it. They think it’s bland, rubbery, and impossible to cook right. And honestly? They’re not wrong if you don’t know what you’re doing. But this Tofu with Green Beans and Roasted Peanuts? It’ll change your mind.

We’re talking crispy, golden tofu cubes. Crunchy, crisp-tender green beans. A sticky, savory-sweet sauce made from tamari, rice vinegar, and honey. And a generous sprinkle of roasted peanuts for crunch.

Seven minutes of cooking. One pan. Big, bold flavors.

It’s gluten free. It’s dairy free. It’s vegan. It’s low carb. And it’s on your table in under 20 minutes.

The secret? Pressing the tofu to remove excess water, then pan-searing it until golden. That’s how you get crispy tofu, not sad, soggy tofu. Add the green beans, toss in the sauce, top with peanuts. Done.

Let’s cook some tofu.

Try my Baked Tofu with Peanut Butter Sauce reecipe.

Why You’ll Love This Recipe

• 17 minutes total. Faster than takeout.
• One pan. Minimal cleanup.
• Crispy tofu, not soggy. Pressing and high heat are the secrets.
• Sweet, savory, spicy, crunchy. Every texture and flavor in one bowl.
• Gluten free + vegan + dairy free + low carb. Fits almost every diet.
• Meal prep friendly. Make a batch. Eat all week.

Try my Thai Basil Tofu Stir-Fry (Pad Krapow) recipe.

What You’ll Need to Make

You’ll need a large pan or wok, a kitchen towel (for pressing the tofu), a cutting board, a knife, a small cup for the sauce, and a spatula.

Prep Time: 10 mins | Cook Time: 7 mins

Ingredients (Serves 1 – easily doubled or tripled):

• 1 tbsp. sesame oil
• 9.8 oz. (280g) tofu (firm or extra-firm)
• 1.5 cups (220g) green beans, halved
• ½ tsp. chili flakes
• 1 tbsp. tamari (gluten free soy sauce)
• 1 tbsp. rice vinegar
• 1 tbsp. honey (or maple syrup for vegan)
• ¼ cup (30g) roasted peanuts, chopped

Nutrition per serving: 173kcal, 12g Fats, 10g Carbs, 11g Protein

Recipe Keys: Gluten Free, Dairy Free, Low Carb, Meal Prep, Vegan, Quick Meal, Contains Nuts

Try my Tofu and Vegetable Korma recipe.

What You’ll Need to Do

Alright, let’s make tofu that even tofu-haters will love.

1| First, press your tofu. Open the package and drain the water. Wrap the block of tofu in a clean kitchen towel. Put it on a plate. Put something heavy on top a cast iron pan, a few books, whatever you’ve got. Let it sit for 5-10 minutes. This gets the water out so the tofu gets crispy instead of steaming.

2| Unwrap the tofu and pat it dry with the towel. Slice it into bite-sized cubes. About ½ inch to 1 inch.

3| Heat the sesame oil in a large pan over medium-high heat.

4| Add the tofu cubes to the pan. Let them cook for about a minute before turning them. Don’t stir constantly let them get golden on one side first. Cook until lightly browned on most sides, about 3 minutes total.

5| Add the green beans and chili flakes. Stir frequently for 3-4 minutes, until the beans are crisp-tender bright green with a little bite. Not mushy.

6| While that’s cooking, make the sauce. In a small cup, stir together the tamari, rice vinegar, and honey. (If you’re vegan, use maple syrup instead of honey.)

7| Drizzle the sauce over the tofu and beans. Stir and toss to coat everything evenly. Let it cook for another 30 seconds so the sauce thickens slightly.

8| Transfer to a serving bowl.

9| Sprinkle with chopped roasted peanuts.

10| Serve immediately. Eat it hot, right out of the pan.

Try my Golden Tofu and Veggie Scramble recipe.

Easy Ingredient Swaps

• No tofu? Use tempeh, edamame, or even chicken (not vegan).
• No sesame oil? Use avocado oil or coconut oil. Add a splash of toasted sesame oil at the end for flavor.
• No green beans? Use asparagus, snap peas, broccoli, or zucchini.
• No tamari? Use coconut aminos (gluten free) or regular soy sauce (not gluten free).
• No rice vinegar? Use apple cider vinegar or white wine vinegar.
• No honey? Use maple syrup or agave nectar (vegan options).
• No roasted peanuts? Use cashews, almonds, or sesame seeds. Omit for nut-free.

Try my Crispy Tofu in Tomato Sauce recipe.

Some Twist and Tweak Ideas

• Spicier version: Double the chili flakes or add a drizzle of sriracha.
• Garlic version: Add 2 minced garlic cloves with the green beans.
• Ginger version: Add 1 tsp grated fresh ginger with the green beans.
• Extra saucy: Double the sauce ingredients. Drizzle over rice.
• Lime bright: Add a squeeze of fresh lime juice at the end.
• Coconut version: Add 2 tbsp shredded coconut with the peanuts.
• Over rice: Serve over steamed jasmine rice, brown rice, or cauliflower rice.

Try my Sweet Potato and Tofu Hash recipe.

Some Helpful Tips

• Press the tofu. Don’t skip this. Watery tofu = soggy tofu. Pressing removes excess water so it gets crispy instead of steaming. 5-10 minutes is enough.
• Use firm or extra-firm tofu. Soft or silken tofu will fall apart. You want tofu that holds its shape.
• High heat is your friend. Medium-high heat gives you that golden, crispy exterior. Low heat = sad, pale tofu.
• Don’t overcrowd the pan. Cook in a single layer. If you have too much tofu, cook in batches.
• Let the tofu sit before stirring. Give it a minute to brown on one side before flipping. Constant stirring prevents browning.
• Green beans should be crisp-tender. Bright green, still crunchy. 3-4 minutes is plenty. Overcooked green beans are sad and mushy.

Try my Creamy Tofu Ricotta recipe.

Some Budget-Friendly Tips

• Tofu is cheap. One block costs a fraction of meat. Stock up when it’s on sale.
• Buy green beans in season. Summer is cheapest. Frozen green beans work too — don’t thaw first.
• Roasted peanuts from bulk bins. Cheaper than jars. Buy only what you need.
• Tamari is an investment. A bottle lasts for months. Store brand is fine.
• Rice vinegar lasts forever. One bottle lasts for months of stir-fries and salads.
• Make a double batch. Twice the food. Same amount of cleanup. Leftovers are great cold or reheated.

Try my Tofu Scramble on Avo Toast recipe.

Some Serving Ideas

• As-is for a light meal. 173 calories. Perfect for lunch.
• Over rice. Jasmine rice, brown rice, or cauliflower rice. The sauce soaks in beautifully.
• Over noodles. Rice noodles, soba noodles, or zucchini noodles.
• In a bowl. Add avocado, cucumber, and sesame seeds. Buddha bowl vibes.
• As a side dish. Serve alongside grilled chicken or fish.
• Cold. Leftovers are delicious straight from the fridge. Great for meal prep.

Try my BBQ Tofu Tacos with Pickled Cabbage recipe.

Some Storage and Reheating Tips

This recipe is meal prep gold.

Fridge: Store in an airtight container for up to 4 days. The flavors actually get better on day 2.

Freezer: Freeze for up to 2 months. Thaw overnight in the fridge. The texture of the tofu changes slightly but still tastes great.

Reheating:

• Microwave (fast): 60-90 seconds. Add a splash of water if it seems dry.
• Skillet (best): Reheat over medium heat for 3-4 minutes. Add a splash of tamari or water. The tofu gets crispy again.
• Air fryer: 350°F for 4-5 minutes. Crispy outside, warm inside.

Meal prep strategy: Make a quadruple batch on Sunday. Portion into containers. Grab one for lunch each day. Reheat in the microwave or eat cold.

Final Thoughts

Look, I get it. Tofu has a reputation. It’s bland. It’s weird. It’s hard to cook. But that’s only if you don’t know the secrets. Press it. Pat it dry. Sear it in a hot pan with sesame oil. That’s how you get crispy, golden, delicious tofu.

Then add green beans, chili flakes, a sticky tamari-rice vinegar-honey sauce, and crunchy roasted peanuts. And suddenly, tofu is the best thing you’ve eaten all week.

Seventeen minutes. One pan. Big flavor. Low carb. Vegan. Gluten free. Meal prep friendly.

Make it for lunch. Make it for dinner. Make it because you have a block of tofu in the fridge and no idea what to do with it.

However you end up here, you’re getting tofu that’ll make you forget why you were ever scared of it.

Now go press some tofu.

~ Danny Davis

P.S. If you try the garlic ginger version, let me know. That’s my go-to for when I want even more flavor. Add both. Trust me.