25 min

Spicy Green Beans with Tofu

I discovered this spicy sauce recently and since then it’s one of my favorites. The fresh coriander and spring onion balance the spiciness of the green beans. If you are not sure about the spiciness, just start with half of the sambal first. Although I have to say: it really tastes best with all of it! And if you have some leftovers, it also works as a spicy cold lunch.

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4 servings

300 g
400 g
375 g
100 g

Rice (brown)
Green beans
Spring onions

2 TBL sp
4 TBL sp
2 tea sp
1 tea sp
2 TBL sp
1 tea sp
15 g

Soy sauce
Sambal oelek
Peanut butter
Rice vinegar (or white wine vinegar)
Fresh coriander


Instead of the tofu scramble some eggs.


10 min

  1. Take off top from beans and halve them
  2. Cut spring onions into rings
  3. Cut tofu into 1 cm cubes, place them on paper towel and put paper towel on top, press with your hands to squeeze out the water
  4. Cut fresh coriander


15 min

In a bowl, mix sambal oelek, sugar, cumin, peanut butter and rice vinegar

pan 2

Cook rice

~10 min


Cook green beans

~8 min

pan 1b

Sauté tofu in oil and soy sauce

medium/high heat, turn sides regularly ~8 min


Drain green beans when done and add sambal-peanut mix

turn off heat, mix well

Serve the rice with tofu and spicy green beans. Add spring onion, coriander and peanuts on top!

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