Manchurian Green Beans with Tofu

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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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 colheres de sopa de suco de limão fresco
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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.