Green Bean Peanut Stir-Fry

Tofu and green beans share a peanut-lime sauce that coats rather than floods the skillet. It is a dinner where drying and browning the tofu first makes the separate textures easier to keep. Take it out while the beans soften, then return it at the end. Once the peanut sauce goes in, use low heat so it does not scorch.

Southeast Asian · Preparation time: 10 min · Cook time: 15 min · Total time: 25 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

• 300 g Green beans
• 220 g Firm tofu
• 30 g Smooth peanut butter
• 20 ml Soy sauce
• 15 ml Lime juice
• 60 ml Water
• 15 ml Olive oil

Allergens listed for these ingredients · Soy, Peanut, Wheat. Check package labels.

Preparation notes

• The 60 mL listed water is for the peanut sauce. For the separate bean-steaming step use 30 mL additional water, then uncover to evaporate it before returning the tofu.

Step-by-Step Instructions

1. Trim the beans and cut into short lengths. Pat the tofu dry and cube it. Stir peanut butter, soy sauce, lime juice and measured water into a sauce.
2. Brown tofu in the oil in a skillet, then remove to a plate. Add beans with a small splash of water and cover until just tender.
3. Uncover, return tofu and stir in the sauce. Toss over low heat until the sauce coats the beans and tofu without scorching.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, skillet, mixing bowl, spatula or spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Do not use peanut powder as the 30 g peanut butter without a separately measured rehydration. The sauce uses the fat and body of a spread, not dry powder.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

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• Adjust this recipe to your serving count