Spicy Green Bean and Tofu Stir-Fry

When Your Farmer’s Market Haul Deserves a Stir-Fry

Fresh green beans, spicy sauce, and crispy tofu—all stir-fried into weeknight greatness.

You ever buy a bunch of green beans because they looked too good to pass up, and then stare at them in the fridge like…now what? Yeah, that was me. Luckily, this spicy green bean and tofu stir fry exists. It’s fast, flavorful, and just enough chaos with that bison, tofu, and soy-chili broth all fighting for MVP. Spoiler: they all win.

I tossed in ground bison because I had some on hand, but it gives this stir fry a meaty backbone without overpowering the vegetables. The tofu adds that creamy contrast, the green beans bring the crunch, and that chile garlic sauce? Oh, it’s got bite.

It’s the kind of dish you throw together when you want something healthy-ish, spicy, and fast—but still feels like you actually cooked. Serve it over a bowl of jasmine rice and thank yourself later.

Why this Recipe Works

• Balanced heat – Chile garlic sauce adds the perfect kick without blowing out your taste buds.

• Two-protein punch – The combo of bison and tofu gives texture and flavor that keeps it interesting.

• Quick-cooked veggies – Green beans blistered just right for that ideal crunch.

• One wok wonder – Easy cleanup and faster than takeout.

Tips for Making Spicy Green Beans and Tofu Stir-Fry

• Use a hot pan – Stir fry waits for no one, so make sure your skillet or wok is very hot before adding anything.

• Dry your tofu – Silken firm tofu can be slippery—drain well so it doesn’t fall apart in the pan.

• Don’t overcook the green beans – Blistered, not soggy. You want that snap.

• Serve immediately – This dish is best hot off the stove. The sauce thickens as it sits.

🌱 A Bite of Sustainability

By using local green beans and tofu—a low-impact plant-based protein—you’re making an eco-friendly choice without sacrificing flavor. Swapping in lean bison also lowers your environmental impact compared to beef, while supporting small-scale ranchers. Cooking it all in one pan means less energy and fewer dishes. That’s what we call sustainable satisfaction.

How To Make Spicy Green Beans and Tofu Stir-Fry

Spicy green bean and tofu stir fry with ground bison and chile garlic sauce—easy, flavorful, and perfect for a weeknight dinner. Serve over rice! 

Marinate the Bison

In a medium bowl, combine ½ lb ground bison with 2 minced garlic cloves, 1 tbsp soy sauce, 1 tsp sugar, and 1 tbsp cornstarch. Add salt and pepper to taste. Let it sit for 20 minutes.

Cook the Bison

Heat 1 tsp canola oil in a wok or skillet over high heat. Add the bison and stir-fry until browned and cooked through. Transfer to a bowl.

Stir Fry the Green Beans

Add 1 tbsp + 2 tsp of oil to the pan. Once hot, add 1 lb green beans. Stir fry for 3 minutes until crisp-tender.

Add the Tofu

Add 12 oz of silken firm tofu (cut into 1-inch cubes). Stir gently until tofu browns slightly and beans begin to blister, about 3 minutes more.

Make the Sauce

In a small bowl, whisk together 1 cup broth (beef or chicken), 1½ tsp chile garlic sauce, 2 tbsp soy sauce, and 1 tsp cornstarch.

Combine and Simmer

Return bison to the pan, pour in sauce, and bring to a boil. Simmer for 5 minutes, or until the sauce thickens and beans are tender.

Finish and Serve

Stir in 2 sliced scallions. Serve hot over rice.

Basil in Dessert? Trust Me.

There’s something magical about a dessert that tastes like sunshine and backyard basil. This strawberry mascarpone icebox cake is proof that simple ingredients—ripe berries, fresh herbs, and buttery cookies—can create something truly show-stopping. It’s a sweet ending with very little effort and a lot of flair.

Have you ever tried basil in dessert before? Or do you have another flavor combo I should try? Let’s talk herb-powered sweets in the comments! 🌿🍓