Another Meatless Monday: Green Bean Ginger Spaghetti Stir Fry

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Green Bean Ginger Spaghetti Stir FryThis recipe is from Patrice Berry of

Tamari and toasted sesame oil come together for a salty smokey seasoning that will redefine the way you think about tofu.

Green beans and whole grain noodles are cooked crisp with a spicy kick of red pepper and ginger in this satisfying green bean spaghetti stir fry. Enjoy it on a Meatless Monday or any day of the week.

Green Bean Ginger Spaghetti Stir Fry
Serves 6
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  1. 4 cups green beans, ends trimmed
  2. 1 box (16 ounces) spaghetti
  3. 2 tablespoons vegetable or canola oil, divided
  4. 1 (14 ounce) block extra firm tofu, cut into 1 inch cubes
  5. 1/4 cup low sodium tamari soy sauce, divided
  6. 2 tablespoons toasted sesame oil, divided
  7. 2 inches fresh ginger, minced
  8. 4 cloves garlic, peeled and minced
  9. 1/4 teaspoon red pepper flakes
  10. 6 green onions or scallions, sliced, divided
  11. 1 bell pepper, cut into strips
  1. Bring 2 large pots of salted water to a boil over high heat.
  2. Prepare a large bowl of ice water.
  3. When the first pot of water boils, add the green beans and cook for 3-4 minutes, or until the beans turn bright green, but still maintain their crunch.
  4. Using a slotted spoon, transfer the green beans to the ice water bath to immediately stop the cooking process.
  5. Transfer the green beans to a plate after they cool.
  6. Add the pasta to the other pot and cook according to package instructions, or until the pasta is just cooked.
  7. Drain, taking care to reserve 1/4 cup of the pasta’s cooking water.
  8. Transfer the pasta back to the pot.
  9. Place 1 tablespoon of the oil into a large skillet over medium-high heat.
  10. Add the tofu and brown on all sides for about 5-7 minutes.
  11. Drizzle the tofu with 2 tablespoons of the tamari and 1 tablespoon of the sesame oil.
  12. Stir to ensure that the tofu cubes are evenly seasoned.
  13. Taste the tofu and adjust its seasoning if desired.
  14. Transfer the tofu to a plate.
  15. Add the remaining tablespoon of olive oil to the same pan that you cooked the tofu in.
  16. Add the ginger, red pepper flakes, garlic and 3/4 of the sliced scallions to the pan.
  17. Cook, stirring, for about 2 minutes, or until the ginger and garlic begin to become fragrant.
  18. Add the blanched green beans and bell pepper strips to the pan.
  19. Stir fry for about 3-4 minutes, or until the veggies are just cooked through.
  20. Pour the remaining soy sauce and toasted sesame oil over the green beans.
  21. Add the tofu and cooked pasta to the pan, tossing to ensure all ingredients are evenly seasoned.
  22. Remove the pan from heat. Sprinkle each serving with the remaining sliced scallions.
The Green Divas

You definitely don’t have to be a vegan or a vegetarian to help momma earth with your food choices.

Listen to this great GD Foodie-Phile segment featuring Meatless Monday’s Diana Rice.

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About the author / 

Meatless Monday

Meatless Monday is global movement with a simple message: once a week, cut the meat. Launched in 2003, Meatless Monday is a non-profit initiative of The Monday Campaigns, working in collaboration with the Center for a Livable Future (CLF) at the Johns Hopkins Bloomberg School of Public Health. Our goal is to reduce meat consumption by 15 percent for our personal health and the health of the planet. Follow Meatless Monday on Pinterest.

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