Szechuan Green Beans ★★★★★1 review

If you love green beans, be sure to save this recipe by the incredible Woon Heng!


  • 1 lb green beans⁣
  • 8oz firm tofu – drained, mashed, pan-fried & lightly seasoned with salt⁣
  • 3 teaspoons finely minced ginger⁣
  • 3 teaspoons finely minced garlic⁣
  • 3 dried/fresh chilli – seeds removed, softened & cut in half⁣
  • oil, toasted sesame oil, salt to taste⁣


  • 1 tablespoon light soy sauce
  • 1/2 tablespoon mushroom oyster sauce
  • 1 teaspoon sugar


  1. Bring a pot of water to boil, blanch green beans quickly in hot water for 1 min. Drain green beans & wipe dry with a paper towel.⁣
  2. Place green beans in a heated non-stick pan with 2 teaspoons of oil. While turning the beans constantly, pan-fry green beans over low-med heat until the skin is slightly blistered or wrinkly, about 8 mins.
  3. Be sure to keep the beans in a single layer for even cooking time. Transfer cooked beans to a plate. ⁣
  4. Using the same pan, add 1 teaspoon oil, then sauté ginger & garlic until fragrant. Add dried chilli, tofu & continue to cook for another minute, season with a pinch of salt.⁣
  5. Then, add in the beans & ingredients for the sauce. Continue to sauté until beans are well coated with sauce or until the sugar has melted. Season accordingly & add a swirl of toasted sesame oil before serving.
  6. Serve warm with your favourite rice/grain.⁣

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LunchDinnerAsianGluten Free

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  • Matthew ★★★★★
    26 April 2022

    Delicious, loved the tofu to give it some body. I didn’t cook the tofu prior – I just went ahead and cooked it when the step called for it to be thrown in.

    • Vegan Easy
      26 April 2022

      Glad you liked it!