Spicy-tangy green beans and tofu from That Sounds So Good: 100 Real-Life Recipes for Every Day of the Week (page 115) by Carla Lalli

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Ingredients

scallions
Chinese black vinegar
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Serves : 2

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

jazminlui on April 13, 2026

Didn’t really enjoy the flavors or texture of this one. Tried to follow the recipe instructions searing the tofu but almost burnt them, would reduce the time cooking ‘undisturbed’ to 1-2 mins instead of 4 mins.
matt_gn5je0 on March 07, 2026

This is our new all time favorite dish. Green beans take a bit longer than recommended and I’d suggest keeping a close eye on the timing of the tofu. When the tofu’s in that sweet spot, it’s perfection. I also do the sauce a little closer to a glaze texture just out of personal preference. Absolutely love the flavors.
cardan on September 22, 2025

I can totally see this becoming a go to for me. It was easy to make, included mostly pantry staples for me, and was delicious. I didn’t find it particularly spicy, so I’ll probably add a bit more gochujang next time. I also think serving with rice takes it from a generous 2 portions to a lighter 4.
BearTrapHouse on August 30, 2025

This is a staple in our house!
meg_meb on December 08, 2023

Maybe my new tofu go to! Might add more black vinegar in the future
SpatulaCity on February 23, 2023

Loved it! Next time would watch the salt though because for me it was borderline too salty. Added a touch of garlic, but used only half the gochujang and dang - still too spicy for my whimpy mouth. As others recommended - tossed the tofu in cornstarch and that was a good call! Also served with rice. Yum yum yum. Feel like maybe it needs a bit more acid or something like basil to brighten it up?
Jviney on September 25, 2022

Definitely this needs rice as a contrasting soft texture. I overcooked the tofu, I think next time I would keep the heat higher and truly sear it.
Emily Hope on April 12, 2022

Made this in a wok, used asparagus instead of green beans. It was fine to good, but I did feel like the sauce was missing some oomph. (To be fair, I had to cut the gochujang in half for my spice-averse family). If we make again, might add more sauce, or something like fermented black beans. Leftovers were good drizzled with hot sauce and "Japanese barbecue sauce" from the fridge.
meggan on April 11, 2022

I liked this but I would make more sauce next time. I also think it would be good with asparagus or peapods.
Apepin on February 02, 2022

We enjoyed this. I served it with noodles, but it should really be served with rice. The sauce is salty and intense. It needs rice to mellow it out.
Christinehomecook on January 21, 2022

Loved this. I tossed the tofu in cornstarch before cooking
amcandelmo on January 17, 2022

I loved this - it was the first time I cooked a tofu recipe that I actually enjoyed! The sauce is delicious
srahndennis on December 09, 2021

We really liked this! Spicy and enjoyed the texture of the tofu. Loved the sauce. Subbed sherry for mirin and sherry vinegar for black vinegar. Increased the sauce by half and added mushrooms.
Lepa on November 18, 2021

I thought this was pretty good but everyone else in my family was less enthusiastic. I cooked the green beans in a wok and it took much longer than the recipe said it would. Not sure if this is a repeat.