The Best Tofu You\’ve Ever Had & a Charred Green Bean Salad

The Best Tofu Recipe Ever and a Charred Green Bean Salad from, a vegetarian food blog.

5 from 1 reviews

This might just be the best tofu recipe you’ve ever tried. A oriental-inspired marinade and a splash of spicy makes it just irresistible! Served on top of a charred green bean & squash salad, this is a wonderful one-dish-dinner.


For the tofu:

For the salad:


For the tofu:

  1. Combine the soy sauce, rice vinegar, sesame oil, chili paste, ginger, and garlic powder in a small bowl. Mix well with a fork.
  2. Drain the tofu and cut in half. Place in a sandwich-sized Ziploc bag, then add the marinade. Carefully zip, then shake it up a bit to get it evenly distributed. Marinate for 1 hour or overnight.*
  3. When tofu is done marinating, drain the marinade into a measuring cup or small bowl. Keep the marinade! Cut the tofu into 1/2″ cubes.
  4. Toss the cornstarch, flour, and salt in a medium bowl. Add the cubes of tofu and toss until evenly coated.
  5. Heat 1″ of vegetable oil in a large pot to 350°F. Carefully add the tofu in batches so that they don’t cram together. Cook for about 3-4 minutes, until golden. Remove to a plate topped with paper towels to drain.

For the salad:

  1. While the tofu marinates, prep the veggies. Trim the green beans, cut the squash into half moons, mince the garlic, and slice the green onions (I slice the white parts about 1/4″ and the dark green parts into 1″ pieces).
  2. Heat a pan over medium-high heat, then add the green beans. Once they start to turn bright green, add the squash and most of the green onion. Toss occasionally (but not too often) until slightly charred. Add the minced garlic and cook until fragrant, about 1 minute.
  3. Once everything is cooked (including the tofu), assemble the salad with kale on the bottom, then the quinoa, veggies, and tofu. Top with the remaining green onion and pine nuts. Finish it off with a splash of the marinade/dressing, and serve.


– To reduce the marinade time, you can cut likely the tofu ahead of time and marinade for 30 minutes. I have not tried this, though.