Garlicky Dry-Fried Green Beans (Lighter)

By blistered dry-frying in minimal oil and adding minced tofu, this classic Chinese dish stays deliciously authentic while remaining low in calories and high in plant-based protein.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 500 g (1.1 lbs) fresh green beans, trimmed · 155 kcal in the whole recipe
• 120 g (4.2 oz) firm tofu, finely minced · 173 kcal in the whole recipe
• 16 g (4 cloves) garlic, finely minced · 24 kcal in the whole recipe
• 6 g (1 tbsp) fresh ginger, grated · 5 kcal in the whole recipe
• 32 g (2 tbsp) low-sodium soy sauce · 18 kcal in the whole recipe
• 13 g (1 tbsp) canola oil · 117 kcal in the whole recipe
• 5 g (1 tsp) sesame oil · 44 kcal in the whole recipe
• 15 g (1 tbsp) rice vinegar (or white vinegar) · 3 kcal in the whole recipe
• 17 g (1 tbsp) miso paste (as a lighter substitute for doubanjiang) · 34 kcal in the whole recipe
• 4 g (1 tsp) sugar · 16 kcal in the whole recipe
• 1 tsp crushed Sichuan peppercorns, 2 dried red chilies, pinch of salt

Method

1. Heat canola oil in a wok or large skillet over high heat (200°C / 400°F).

   

2. Add green beans and stir-fry continuously for 6-8 minutes until blistered and tender-crisp, then transfer beans to a plate.

   

3. In the same hot pan, add minced firm tofu and dry-fry for 2-3 minutes until lightly golden.

   

4. Add minced garlic, grated ginger, crushed Sichuan peppercorns, and dried red chilies, stirring for 30 seconds until fragrant.

   

5. Stir in miso paste, low-sodium soy sauce, rice vinegar, and sugar to create a savory glaze.

   

6. Return green beans to the wok, toss well to coat, drizzle with sesame oil, stir for 1 minute, and serve warm.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.