Chinese Long Beans with Tofu and Jasmine Rice (Vegan, Gluten-Free)

Sharon Palmer

Have you ever spied super long green beans, and wondered what they are? Well, you’ve just encountered Chinese long beans, a variety of green beans that are about a yard long, and are as delicious and crunchy as traditional green beans. If you’re lucky, you can even find purple long beans. This recipe is based on the traditional Asian style of preparing long beans in stir-fried dishes. I’ve been to a variety of authentic Chinese restaurants in Los Angeles that feature these crisp green beans in savory stir-fries, and always order them when I get a chance. These dishes—along with my farmers market—inspired me to create my own Asian-Inspired Chinese Long Beans with Tofu and Jasmine Rice.

I have found Chinese long beans at several farmers markets in California, but you can also find them in Asian markets. So, next time you see a bundle of long, snake-like beans, don’t be afraid! Pick them up and take them home to enjoy in this super-easy recipe you can get on the table in under 30 minutes.

Purple and green Chinese long beans in my farmers market in California.

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Chinese Long Beans with Tofu and Jasmine Rice (Vegan, Gluten-Free)


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  • Author: The Plant-Powered Dietitian
  • Yield: 4 servings 1x
Scale

Ingredients

Sauce:

Stir-Fry: 

  • 1 pound Chinese long beans
  •  teaspoons sesame oil
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 1 small red bell pepper, chopped
  • 1 15-ounce package extra firm tofu, drained (may press for best results)

Rice:


Instructions

  1. In a small bowl, mix together the broth, soy sauce, sugar, chili garlic sauce and cornstarch until smooth. Set aside.
  2. Prepare long beans: Trim ends. You can slice into smaller segments (about 4 inches each), or leave in long strands, according to your preference.
  3. Heat sesame oil in a large sauté pan or wok. Sauté onions and garlic for 2 minutes. Add long beans and sauté for about 3 minutes.
  4. Add sauce and red bell pepper. Cook, stirring gently for an additional 3 minutes. Add tofu and stir gently, cooking until mixture is thickened, and l vegetables are crisp tender, but still bright in color.
  5. Place green bean mixture on a platter with hot cooked jasmine rice on the side.

Notes

Learn about pressing tofu here.

Try some of my other favorite Asian-inspired plant-based dishes: 

Easy Peanut Soba Noodles with Seitan
Grilled Spicy Asian Tofu
Vegetable Tofu Pho
Thai Tofu Veggie Noodle Bowl

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