Fried Tofu, Shrimp and Green Beans Stir Fry

A vibrant stir-fry of crispy tofu, succulent shrimp, and crisp green beans tossed in a savoury soy-based sauce with garlic and chillies.  When fridge leftovers transform into something magical – crispy tofu, plump shrimp and crunchy green beans in a savory stir fry that’s become our Friday tradition. #CleanOutTheFridge

There’s something deeply rewarding about taking what’s left in the fridge at the end of the week and transforming it into something unexpectedly good. That’s exactly what happened with this Fried Tofu, Shrimp and Green Beans Stir Fry. It wasn’t something I had planned, but rather a spontaneous creation one Friday evening, born out of the need to clear out the fridge before the weekend grocery run. What started off as a “let’s just make something quick” turned into a dish we now look forward to—and I’ve made it several times since.

It’s a spin on a classic I grew up eating: Ginisang Baguio Beans. Traditionally made with pork and green beans, it’s a Filipino home-cooked staple—humble, comforting, and packed with flavour. But on this particular evening, there was no pork in sight. What I did have was some firm tofu, a handful of prawns, and a few straggler vegetables. The result? A lighter, cleaner, yet equally satisfying version of a childhood favourite.

Fridge Finds Turned Favourite Ingredients

At the heart of this stir fry are a few key ingredients: firm tofu, prawns, green beans, and carrots. Fried until crispy, the tofu becomes golden and slightly chewy—perfect for soaking up the savoury sauce. The prawns bring their natural sweetness and brininess, balancing beautifully against the earthy crunch of the green beans and the subtle sweetness of the carrots.

Aromatic red onions and garlic form the flavour base, while soy sauce, sugar, and minced red chilli bring that unmistakable umami kick with just a hint of heat. It’s incredibly simple but delivers big on taste.

And the best part? This dish comes together in just around 30 minutes. That’s the beauty of stir fry—minimal prep, quick cooking, and maximum flavour.

How It All Comes Together

To start, you want to get your tofu just right. Pat it dry, cut it into cubes, and fry it in hot oil until crisp and golden. This step gives the tofu a beautiful texture and prevents it from falling apart in the stir fry later. Once done, drain it on paper towels and set it aside.

Next, in a clean wok or large frying pan, sauté the sliced red onions until they begin to soften, then add the garlic. The aroma alone will tell you you’re on the right path. In go the julienned carrots and green beans, stir-fried quickly to retain their vibrant colour and slight crunch.

Then it’s time for the prawns. These cook fast—just a minute or two until they turn pink and start to curl. Return the fried tofu to the wok, and toss everything together with soy sauce, a bit of water or stock, sugar, and the chopped red chilli. A quick stir to coat all the ingredients and it’s ready to serve.

Why I Keep Coming Back to This Dish

I think part of the charm of this dish is that it’s rooted in familiarity, but fresh in execution. It reminds me of the flavours I grew up with, but also reflects how my cooking has evolved—healthier, a bit lighter, and adaptable to whatever’s available in the kitchen.

It also embodies a lesson I’ve come to appreciate more and more: good food doesn’t always require a grand plan. Sometimes, it’s the accidental creations—the ones made with what you have on hand—that surprise you the most.

A Versatile Weeknight Hero

What makes this stir fry even more appealing is its flexibility. Don’t have prawns? Try it with chicken, beef, or even mushrooms for a vegetarian twist. No tofu? Double up on the green beans or add another vegetable like bell pepper or zucchini. You can easily adapt this dish to suit your diet, mood, or pantry situation.

It’s become a bit of a Friday ritual in our house now—clear the fridge, cook up something spontaneous, and serve it over a hot bowl of rice. Not only does it help minimise waste, but it also keeps dinners exciting and unexpected.

Final Thoughts

This Fried Tofu, Shrimp and Green Beans Stir Fry is a testament to the joy of resourceful cooking. It’s quick, flavourful, and deeply satisfying—everything you could want in a home-cooked meal. Whether you’re after a fast weeknight dinner or looking for a new way to enjoy leftover ingredients, this dish has got you covered.

Give it a try next time you’re facing a nearly empty fridge. Who knows? It might just become one of your go-to meals too.

Fried Tofu, Shrimp and Green Beans Stir Fry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 4 1x
• Category: Main Course
• Cuisine: Freestyle

Print Recipe

Pin Recipe

---

Description

A vibrant stir-fry of crispy tofu, succulent shrimp, and crisp green beans tossed in a savoury soy-based sauce with garlic and chillies.

 

---

Ingredients

Units MUS Scale 1x2x3x

• 400 g firm tofu, cubed & patted dry
• 250 g shrimp, peeled & deveined
• 250 g green beans, sliced at an angle
• 1 carrot, julienned
• 1 large red onion, thinly sliced
• 4 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tsp sugar
• 2 tbsp water or any stock
• 1 birds eye chili, minced
• freshly ground black pepper
• oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat enough oil in a wok or deep pan to 180°C. Fry the tofu in batches for 3–4 minutes, or until golden and crispy. Remove with a slotted spoon and drain on paper towels or in a colander.
2. In a clean wok, heat a little oil and sauté the onion for 1 minute. Add garlic and cook for another 30 seconds until fragrant.
3. Toss in the carrots and green beans. Stir-fry for 2 minutes, keeping them crisp-tender.
4. Add the shrimp and cook until just pink and curled, about 2 minutes.
5. Return the tofu to the wok. Add soy sauce, water or stock, sugar, and minced chilli (if using). Stir well to coat everything. Add a splash more water if the pan seems dry.
6. Season with freshly ground black pepper. Toss one final time, remove from heat, and serve hot with steamed rice.

---