Vegan Vegetarian

Sweet Chili Garlic Tofu with Green Beans

Have you ever wondered why the fried tofu at restaurants tastes so much better than when you try to replicate it at home? I used to think that I could only get the crispy-on-the-outside, tender-on-the-inside, wonderfully saucy tofu at a restaurant. While I was always adept at cooking tofu in many different and tasty ways, I never quite believed I could make fried tofu as perfectly at home as the caramelized little bites of love from my local Thai restaurant. 

After lots of experimenting, I learned that I definitely CAN make those lovely little squares of joy at home. This tofu is every bit as delicious as restaurant tofu and super easy to make. So next time you’re craving restaurant tofu, make this at home and save your money for something cooler than eating out. Beach vacation, anyone?


Tofu/Green Beans

1 block extra firm tofu

1 Tbsp. corn starch

Pinch of salt

2 c. green beans, cut into 2 inch sections

2 Tbsp. toasted sesame oil


3 cloves of garlic, minced

2 tsp. corn starch

2 Tbsp. sugar

2 Tbsp. maple syrup

1 Tbsp. sambal oelek

2 Tbsp. soy sauce

2 tsp. toasted sesame oil

About 30 minutes before cooking, drain the tofu, wrap it in a kitchen towel and press it. You can do this by placing a plate on top of the tofu, and then a heavy item, like a stock pot, on top of the plate for about 10 minutes. This will help remove excess water from the tofu. 

Mix together all of the ingredients for the sauce and set aside.

 Steam the green beans for about 5 minutes, or until tender but bright green. 

In a bowl, toss together the tofu, pinch of salt and 1 Tbsp. corn starch. 

Heat the sesame oil in a large skillet or wok over medium high heat. Cook the tofu until it is crispy on all sides. Move the tofu over to one side of the skillet and add the green beans to the other side. Cook the green beans for about 2 minutes, or until lightly charred. Then, add the sauce, toss and heat through. Serve immediately!

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