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Stir-Fried Tofu with Green Beans and Shiitake Mushrooms 4 Servings 7 oz extra-firm tofu (drained and cut into 3/4-inch cubes) ¼ cup teriyaki sauce 4 oz green beans (cut into 1-inch lengths, about 2 cups) 1 Tbsp peanut oil 2 Tbsp sesame oil (divided) 4 oz shiitake mushroom caps (sliced thick, about 2 cups) 1 Tbsp finely grated and peeled fresh ginger 1 tsp minced fresh garlic 1 jalapeño pepper (thinly sliced crosswise, with seeds OR 1/4 teaspoon red pepper flakes) 2 Tbsp soy sauce or tamari 1 Earthbound Farm Organic Carrot (cut in half lengthwise, then crosswise into 1/8-inch slices) ½ Earthbound Farm Organic Red Bell Pepper (cut into 1/4-inch-thick strips) 4 scallions (cut into 1/2-inch pieces) 2 Kaffir lime leaves (ground into a fine powder, about 1 teaspoon — optional) ¼ cup toasted sesame seeds (as garnish)
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Stir-Fried Tofu with Green Beans and Shiitake Mushrooms

This stir-fry gently melds delicious Asian flavors with a beautiful assortment of delectable fresh vegetables. It's delicious over Asian noodles or brown rice. Although stir-fry dishes require some prep time, the actual cooking goes quickly, and the result is a meal of tempting flavors and truly healthful ingredients.

From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman

4 Servings

Ingredients

7 oz

extra-firm tofu (drained and cut into 3/4-inch cubes)

¼ cup

teriyaki sauce

4 oz

green beans (cut into 1-inch lengths, about 2 cups)

1 Tbsp

peanut oil

2 Tbsp

sesame oil (divided)

4 oz

shiitake mushroom caps (sliced thick, about 2 cups)

1 Tbsp

finely grated and peeled fresh ginger

1 tsp

minced fresh garlic

1

jalapeño pepper (thinly sliced crosswise, with seeds OR 1/4 teaspoon red pepper flakes)

2 Tbsp

soy sauce or tamari

1

Earthbound Farm Organic Carrot (cut in half lengthwise, then crosswise into 1/8-inch slices)

½

Earthbound Farm Organic Red Bell Pepper (cut into 1/4-inch-thick strips)

4

scallions (cut into 1/2-inch pieces)

2

Kaffir lime leaves (ground into a fine powder, about 1 teaspoon — optional)

¼ cup

toasted sesame seeds (as garnish)

Directions

Combine the tofu and teriyaki sauce in a small bowl and marinate at room temperature for at least 1 hour.

Blanch the green beans in boiling salted water for 2 minutes. Drain, then plunge the beans into ice water to stop the cooking process. Drain again and set aside. 

Heat the peanut oil and 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Stir-fry the mushrooms for 3 minutes. Set aside. 

Add the remaining sesame oil to the skillet. Add the ginger, garlic, jalapeño, soy, carrots, and peppers, and cook for 2 minutes. 

Add the scallions, green beans, and tofu-teriyaki mixture, and stir-fry for 2 minutes. Add the reserved mushrooms and cook until the vegetables are heated through, about 2 minutes. 

Sprinkle with the Kaffir leaf powder, if using, and sesame seeds. Serve immediately.

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