Turn Up the Heat
Spicy, crispy, savory, and loaded with fresh green beans—this stir fry might just be the most exciting thing to come out of your skillet all week.
There’s something deeply satisfying about walking through the farmers market and letting the produce tell you what to cook. That’s exactly what happened when I spotted a pile of ridiculously fresh, vibrant green beans—and boom, dinner inspiration hit. I needed something quick, spicy, and full of texture.
The heat from the chile garlic sauce, the crispy blistered green beans, and the bouncy tofu come together in one skillet of joy. I threw in ground bison for protein (because it was in my fridge and why not), and suddenly this went from side dish to main event real fast. It’s saucy, it’s spicy, and it’s absolutely packed with flavor.
The tofu takes on all the delicious broth and browns up just enough to add some needed structure—because no one wants soggy tofu. And that ground bison? Unexpected, yes. But it brings a savory depth that balances everything out.
• Green bean glow-up: Crisp-tender beans blistered to perfection give this dish a satisfying crunch.
• Tofu texture: Silken-firm tofu soaks up all the bold, spicy flavors while adding creamy contrast.
• Ground bison power: Lean, rich, and full of flavor, it adds a savory bite that balances the heat.
• Pantry-friendly sauce: Soy sauce, broth, and chili garlic sauce make a killer stir-fry sauce—no mystery ingredients here.
• Farmer’s market to table: This dish celebrates seasonal eating with the freshest local produce.
• Don’t crowd the pan: Give your green beans space so they blister instead of steam.
• Handle tofu gently: Stir gently when adding tofu to avoid breaking it into mush.
• Spice it your way: Like it hotter? Add more chili garlic sauce. Want it mild? Start with 1 teaspoon and taste.
• Swap if needed: No bison? Try ground turkey, pork, or even mushrooms for a vegetarian version.
• Rice, rice, baby: This dish needs something to soak up that glorious sauce—white rice, brown rice, or jasmine all work.
🌱 A Bite of Sustainability
This dish is a win for your taste buds and the planet. Shopping local and seasonal—like grabbing those green beans from your farmer’s market—not only supports your community but also reduces the carbon footprint of your food. And bison? It’s often raised more sustainably than traditional beef. Toss in tofu, and you’ve got yourself a well-balanced meal that leans greener.
Spicy Green Bean and Tofu Stir Fry made with bison, blistered green beans, and bold Asian flavors. A fast, fiery meal for your weeknight dinner rotation.
Marinate the Bison
In a medium bowl, combine ground bison with minced garlic, 1 tbsp soy sauce, 2 tsp cornstarch, sugar, salt, and pepper. Mix until fully incorporated and let it sit for 20 minutes at room temperature.
Brown the Bison
Heat 1 tsp canola oil in a nonstick skillet or well-seasoned wok over high heat. Add the marinated bison and stir-fry until browned and cooked through, breaking it into small pieces. Transfer to a bowl and set aside.
Stir-Fry the Green Beans
Add remaining oil to the pan. Once hot and shimmering, toss in the green beans. Stir-fry for about 3 minutes or until they start to blister and turn crisp-tender.
Add Tofu and Combine
Gently stir in tofu cubes and cook for an additional 3–4 minutes. The tofu should lightly brown on some sides while the beans continue to cook. Return the cooked bison to the pan. Stir gently to incorporate everything and lightly break up the tofu (not too much—you want texture).
Make the Sauce
In a small bowl, whisk together the broth, chile garlic sauce, remaining soy sauce (2 tbsp), and 1 tsp cornstarch.
Simmer
Pour the sauce into the skillet and bring to a boil. Reduce heat and simmer for 5 minutes, or until the sauce has thickened and the green beans are tender but still crisp.
Finish and Serve
Stir in the sliced scallions and remove from heat. Serve hot over steamed rice or noodles for a full meal.
We’ve crisped, we’ve sauced, we’ve conquered. This spicy green bean stir fry is a veggie-packed dinner hero that doesn’t skimp on flavor—or attitude. Whether you’re using up that tofu block in the fridge or showing off your market haul, this recipe delivers a punchy, satisfying meal that’s good enough to eat straight from the pan (we won’t judge).
Coming in hot with your wok? Let me know what you’d toss in next time!
Spicy Green Bean and Tofu Stir Fry made with bison, blistered green beans, and bold Asian flavors. A fast, fiery meal for your weeknight dinner rotation.
In a medium bowl, mix the bison with the garlic, ginger, 1 tablespoon of the soy sauce, 2 teaspoon cornstarch and the sugar. Season the meat lightly with salt and pepper and let stand for 20 minutes.
In a bowl, whisk the broth with the chile garlic sauce and the remaining 2 tablespoons soy sauce and 1 teaspoon cornstarch. Add the sauce to the skillet and bring to a boil. Simmer until the beans are tender and the sauce is thickened, about 5 minutes. Stir in the sliced onions. Transfer to a bowls and serve over rice.
Servings 4
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.