Description
Try this easy, healthy, gluten-free recipe for Vegan Stir Fry with Chinese Long Beans and Tofu as a delicious, balanced meal you can get on the table in 30 minutes.
Ingredients
Sauce:
- ¾ cup reduced sodium vegetable broth
- 3 tablespoons reduced sodium soy sauce, gluten-free
- 1 tablespoon brown sugar (optional)
- 2 teaspoons chili garlic sauce
- 1 tablespoon cornstarch
Stir-Fry:
- 1 pound Chinese long beans
- 2 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:
- 2 cups cooked brown rice
Instructions
- In a small bowl, mix together the broth, soy sauce, brown sugar (optional), chili garlic sauce, and cornstarch until smooth. Set aside.
- Prepare long beans: Trim ends. You can slice into smaller segments (about 4 inches each), or leave in long strands, according to your preference.
- 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.
- 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 vegetables are crisp tender, but still bright in color.
- Serve stir fry with cooked brown rice.
Notes
If you can’t find Chinese long beans, use fresh green beans in step 2—just trim the ends of the green beans and slice into 2-inch pieces or leave whole, according to your preference.
Make brown rice by cooking 1 cup of brown rice with 2 cups of water in a covered pot over medium heat for about 30 minutes until rice is tender. Alternatively, you can use a rice cooker or Instant Pot to cook rice, according to manufacturer’s instructions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Entree
- Cuisine: American, Asian