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Sesame Tofu Stir-fry
with brussels sprouts / green beans / lime scallion rice

Active: 30 min Total: 30 min

A sweet and savory sauce gives Asian flavor to brussels sprouts, green beans and tofu in this quick stir-fry. Lime scallion rice gives the dish an added layer of color and flavor.
Smarts: Make a double batch of rice tonight and use the leftovers in Wednesday's enchiladas.

Tags

Ingredients

Servings:
4
Metric
Sesame Tofu Stir-fry:
  • Tofu, extra firm (vacuum packed preferable) - 16 oz, 1" / 2.5cm cubes
  • Brussels sprouts - 1 lb, stems trimmed and halved
  • Green beans - 12 oz, trimmed and sliced into 1" / 2.5cm pieces
  • Cornstarch - 2 Tbsp
  • Salt - 1/2 tsp
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Water - 1/4 cup
Sesame-Soy Stir-Fry Sauce:
  • Green onions - 3 stalks, green and white parts chopped and combined
  • Soy sauce, low-sodium - 3 Tbsp
  • Stock, any type - 3 Tbsp
  • Vinegar, rice - 1 1/2 Tbsp
  • Oil, toasted sesame - 1 Tbsp
  • Brown sugar - 1 1/2 tsp
  • Cornstarch - 2 tsp
Lime Scallion Rice:
  • Rice, uncooked white or brown - 2/3 cup
  • Green onions - 1 stalk, green and white parts chopped and combined
  • Limes - 1/2, wedges
  • Oil, toasted sesame - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Tofu - If tofu is packaged in water, press out liquid first. Slice into 1" / 2.5cm cubes. (Can be done up 1 day ahead)
  2. Rice - Double if making Wednesday’s meal. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  3. Green onions (for stir-fry sauce and rice) - Chop white and green parts and combine. (Can be done up to 5 days ahead)
  4. Make stir-fry sauce - Mix green onions (portion for the sauce) with soy sauce, stock, rice vinegar, toasted sesame oil (portion for the sauce) and brown sugar. Whisk in cornstarch (portion for the sauce). (Can be done up to 5 days ahead)
  5. Brussels sprouts / Green beans - Prep as directed and combine. (Can be done up to 5 days ahead)
  6. Limes - Slice into wedges. (Can be done 1 day ahead)

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Make

  1. Toss tofu with cornstarch (portion for the stir-fry) and salt.
  2. Place a wok over medium-high heat. Add first part of cooking oil and then tofu. Saute until tofu is golden brown on all sides, 6 to 8 minutes. Set tofu aside and return wok to heat.
  3. Add second part of cooking oil and then brussels sprouts and green beans to heated oil. Saute for 1 minute to start the vegetables browning. Add water and cover wok with a lid or foil. Simmer until vegetables are tender, 6 to 8 minutes, adding more liquid if needed to keep the pan from drying out.
  4. Give the stir-fry sauce a stir and pour it over vegetables. Simmer until it starts to thicken, ~2 minutes. Stir in tofu.
  5. Reheat rice (remember to reserve half if doubled) if it was made ahead. Stir in green onions and toasted sesame oil (portions for the rice). Squeeze juice from some of the lime wedges over top and season with a pinch of salt.
  6. Serve stir-fry over rice with lime wedges on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (50)
Gluten-free (4)
Paleo (10)
Vegetarian (10)

20 reviews

Very good, and easy. Looks nice enough and tastes good enough to serve for company. Will be making this one again!

By: Katherine
Posted: Mar 21, 2019
Diet: Original
0 Helpful

I added some leftover coconut milk to the rice, but otherwise made as per the recipe. It was delicious, will definitely make again!

By: Anna
Posted: Feb 26, 2018
Diet: Original
0 Helpful

I really liked this, but I would recommend using 1.5x the amount of sauce for added flavor.

By: Chris
Posted: Dec 18, 2017
Diet: Vegetarian
0 Helpful

Doubled sauce, threw in some sriracha and white miso as someone else suggested. Yum!

By: Lisa
Posted: Dec 14, 2017
Diet: Vegetarian
0 Helpful

Wonderful vegetarian dish

By: Ashley
Posted: Dec 14, 2017
Diet: Vegetarian
0 Helpful

After seeing other comments that the marinade/sauce was a little bland, I threw in some white miso, prepared grated ginger, and a shot of Sriracha.

By: Crescent
Posted: Dec 05, 2017
Diet: Original
0 Helpful