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  • Writer's pictureLulu Perez

Sweet Thai Chili Tofu with Green Beans

Not vegan, but sometimes I'd like to do meatless meals. Vegan meals don't have to be boring and flavorless. Tofu is so fun and easy to work with, it can take on any flavor or sauce you season/ glaze/ or sauce it with. My brother, Emmanuel has been asking for a tofu meal, from time to time he'll get on his vegan journey as best he can. And I give him mad props for that. It's not easy. So here I am experimenting in the kitchen with tofu. I like to make meatless meals dedicated to him. Also, so that the rest of my family will still enjoying eating as well. This specific recipe is one of those meals that my other family members enjoyed as well!

The base of the sauce is sweet Thai chili sauce that you can find at your local market. The sauce is sweet and spicy and sticks on to the tofu and the green beans. You can serve it over a bed of rice or noodles. Enjoy!

Sweet Thai Chili Tofu with Green Beans

Yield 3-4 servings


  • 14 oz extra firm tofu

  • 12 oz green beans, par boiled

  • 2 garlic cloves, minced

  • ¼ cup sweet Thai chili sauce

  • 1 tbsp sriracha

  • 2 tsp rice vinegar

  • 1 tsp low sodium soy sauce

  • ¼ tsp kosher salt

  • 1 tsp minced ginger

  • 1 tbsp water

  • corn starch


  1. Drain and pat dry the tofu, dice the tofu into medium size cubes, so you get bite size pieces. Lightly dust the tofu pieces with cornstarch, so they are mostly coated.

  2. In a small mixing bowl, whisk together the sweet Thai chili sauce, rice vinegar, low sodium soy sauce, sriracha, salt and water. Set aside.

  3. In a large skillet, heat to medium low and drizzle a good amount of olive oil into the pan.

  4. Add half of the cube tofu into the pan and cook until golden brown on all sides, season with a pinch of salt and pepper. About 5-7 minutes of occasional stirring. Remove from the pan once done and place in a medium size bowl. Repeat on the second half of the tofu. Set aside.

  5. In the same skillet, set heat to medium low, drizzle with some olive oil, add the minced ginger and garlic. Saute till fragrant, about one minute. Add the par boiled green beans, season with a pinch of salt and pepper then add the tofu back in the skillet with the sweet Thai chili sauce mixture and saute together for about 2 minutes. Turn the heat off.

  6. Serve over a bed of rice and top with cilantro, lime wedge, chopped peanuts and scallions.

Par Boiled Green Beans


  1. Bring a medium size pot of water to boil and add the green beans. Boil for about 5-7 minutes. Then, place the green beans in a medium size bowl filled ice bath (ice cubes and water) to stop the cooking process. *to ensure the greens still have a bite to them

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