Equipment
Ingredients
Tofu and Vegetables
- 400 g extra firm tofu, pressed and cut into 1.5cm cubes
- 250 g fresh green beans, trimmed and cut into 5cm pieces
- 150 g sweet corn kernels, fresh or thawed from frozen
- 1 jalapeño pepper, thinly sliced, seeds removed for less heat
- 4 garlic, minced
- 1 fresh ginger, grated
- 15 g fresh cilantro, roughly chopped
Stir-Fry Sauce and Oil
- 45 ml tamari
- 45 ml vegetable broth
- 15 ml rice vinegar
- 5 ml toasted sesame oil
- 8 g cornstarch
- 5 g granulated sugar
- 30 ml neutral cooking oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 242 kcal
- Protein
- 14 g
- Carbohydrates
- 19 g
- Fat
- 15 g
- Fiber
- 4 g
- Sugar
- 7 g
- Sodium
- 681 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 3 g
- Potassium
- 446 mg
- Calcium
- 318 mg
- Iron
- 3.3 mg
- Magnesium
- 73 mg
- Phosphorus
- 192 mg
- Zinc
- 1.5 mg
- Vitamin A
- 41 mcg
- Vitamin C
- 17 mg
- Vitamin E
- 0.6 mg
- Vitamin K
- 42 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.18 mg
- Riboflavin
- 0.16 mg
- Niacin
- 2.0 mg
- Folate
- 51 mcg
- Water
- 197 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a small mixing bowl, combine the tamari, vegetable broth, rice vinegar, toasted sesame oil, cornstarch, and sugar. Use a whisk to mix thoroughly until the cornstarch is completely dissolved.
Heat 15ml of the neutral cooking oil in a wok or large skillet over medium-high heat until it begins to shimmer, reaching approximately 190°C/375°F. Add the cubed extra firm tofu in a single layer.
Pan-fry the tofu using a spatula to turn it occasionally until all sides are golden brown and crisp. Transfer the crispy tofu to a plate lined with paper towels and set aside.
Return the wok to the heat and add the remaining 15ml of neutral cooking oil. Add the green beans and stir-fry until they begin to blister and soften, about 3 minutes.
Add the minced garlic, grated ginger, thinly sliced jalapeño, and sweet corn kernels to the wok. Stir-fry constantly until highly fragrant and the corn is warmed through, approximately 2 minutes.
Give the prepared sauce a quick stir to reincorporate the cornstarch, then pour it into the wok along with the cooked tofu. Toss everything together continuously until the sauce bubbles, thickens, and evenly coats the ingredients, about 1 to 2 minutes. The sauce should reach a gentle boil at 100°C/212°F to properly activate the cornstarch.
Remove the wok from the heat. Scatter the fresh roughly chopped cilantro over the top and serve immediately.
Chef's Notes
- For the crispiest tofu without deep-frying, ensure your tofu is thoroughly pressed. Extra moisture is the enemy of a good crust in pan-frying.
- When blister-frying green beans, known as dry-frying, make sure the beans are completely dry after washing to prevent dangerous oil splatters and encourage rapid browning.
- Always give cornstarch slurries a final stir immediately before adding them to the hot pan, as the starch settles to the bottom very quickly.
- The jalapeño provides a bright, grassy heat that contrasts nicely with the sweetness of the corn. Leave the seeds and white membranes intact if you prefer a sharper spice level.
Storage
Refrigerator: 4 days — Store in an airtight container.
Reheating: Reheat in a skillet over medium heat or microwave in 30-second intervals until warmed through.
Troubleshooting
Tofu sticks to the wok and tears apart.
Cause: The wok and oil were not hot enough before adding the tofu, or the tofu was moved too soon before a crust could form.
Fix: Scrape the bottom firmly with a thin metal spatula to release. If heavily stuck, proceed with slightly torn tofu; the sauce will cover cosmetic imperfections.
Prevention: Ensure the oil is shimmering before adding tofu, and let it sear undisturbed for at least 1 minute before attempting to flip.
Stir-fry sauce is too thin and watery.
Cause: Cornstarch settled at the bottom of the bowl before pouring, or the sauce did not reach a boil.
Fix: Mix an additional 4g of cornstarch with 15ml of cold water, stir into the bubbling wok, and cook for 1 more minute until thickened.
Prevention: Always give the slurry a thorough stir immediately before adding to the pan.
Cultural Context
This dish applies traditional Chinese wok-tossing and dry-frying techniques to an Asian-American fusion flavor profile. The combination of sweet corn and spicy peppers creates a vibrant balance, while the dry-fried green beans draw inspiration from classic Sichuan preparations. It showcases how adaptable stir-fry methodology is for creating balanced, vegetable-forward weeknight meals.
