Fresh green beans are one of my favorite veggies, but they have a frustratingly short season. While they’re on the produce shelves longer than they once were, that doesn’t necessarily mean they’re always good — they can be tough and stringy more often than not, if they don’t come straight from your garden or farm market in midsummer. That’s why whole frozen organic green beans are a staple for me. They’re consistently good in stir-fries or salads.
This simple stir-fry features them along with baked tofu. Served with sushi (store-bought vegetable sushi in my case — I’m way too lazy to make it at home!) and some tomatoes and another raw vegetable on the plate (cucumbers, peppers, etc.) this makes a great, nearly-instant meal. Photos by Evan Atlas.
- 1 tablespoon dark sesame oil
- 16-ounce bag whole organic frozen green beans, thawed
- 8-ounce package baked tofu, cut into narrow strips
- 2 tablespoons sesame or hemp seeds
- 2 tablespoons reduced-sodium soy sauce or tamari (or Bragg Liquid Aminos), or to taste
- Sriracha sauce or dried hot red pepper flakes to taste, optional
- Heat the oil in a stir-fry pan or large skillet. When nice and hot, add the green beans and tofu.
- Stir-fry, turning gently, until the green beans are tender-crisp and the tofu is touched with golden spots here and there.
- Stir in the sesame or hemp seeds.
- Season with soy sauce and sriracha to taste. Serve hot or warm.
- Here are more ways to use green beans.