Flash-fried sticky tofu from One: Pot, Pan, Planet: A Greener Way to Cook for You, Your Family and the Planet (page 186) by Anna Jones

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Notes about this recipe

  • Eat Your Books

    Can substitute maple syrup for honey, and vegetable oil for groundnut oil.

  • Pimlicocook on March 11, 2026

    We liked this but, but unlike some other reviewers felt there wasn’t enough sauce because some of it scorched on hitting the really hot Le Cresuet pan I used instead of a wok; on the plus side, the smoked tofu (my first time trying it, and it worked really well in this dish) and the extra-fine beans were perfectly cooked. Served with jasmine rice. Would give it another go.

  • snackbaby on October 22, 2024

    I like this one a lot! but you do need to cook the beans briefly, and I think the smoked tofu really works to balance out the dish.

  • chezlarios on December 31, 2023

    I paired this with jasmine rice to make a complete meal. I thought it worked well - it just needed some salt at the table.

  • lilham on October 29, 2022

    This is bad and the balance of flavour is odd. The sauce is too heavy on black beans. I think Lepa’s suggestion of using a couple of tablespoon of water would probably improve the balance of sweetness and saltiness. I used tenderstem broccoli instead of green beans and soft tofu instead of smoked. But I don’t think my changes was what made it bad.

  • Clog on June 04, 2022

    I used thin green beans. Worked a treat. Worth partnering with jasmine or a sticky rice.

  • Lepa on August 13, 2021

    This looked so good but it was ultimately a bit of a disappointment. The green beans never properly cooked and the sauce was fine but not very exciting. I looked at Hetty McKinnon's cookbook to see how she recommends stir frying green beans with black bean sauce and she suggests cooking the beans for a couple of minutes and then adding the black bean sauce and a couple of tablespoons of water. That would steam the green beans a bit and probably would have saved this dish.

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