Quick Thai Green Bean Salad (20 Minutes)
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Cook10 min
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Total25 min
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Servings4
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Make this salad in under 30 minutes to impress your guests instead of ordering takeout. You’ll grill marinated tofu and charred beans while prepping fresh mango and carrot – everything happens simultaneously, so timing works in your favor. The grill adds smokiness to vegetables and tofu, while your lime-soy sauce ties everything together. Your guests wrap components in lettuce leaves themselves, making it interactive and fun. You can also use a panini press toaster* to quickly warm and char any bread accompaniments for serving alongside the salad. You control the ingredients, skip the delivery fees, and serve restaurant-quality food without the stress.
Essential Components for Assembly
This vibrant Thai-inspired dish combines grilled vegetables, protein, and fresh herbs with a zesty lime-based dressing. The recipe balances bold flavors from chilies, garlic, and soy sauce with fresh elements like lime juice, cilantro, and avocado. The grilling process adds smoky char to the tofu and green beans, creating depth and complexity in this light yet satisfying meal. A cast iron grill press* is an excellent tool for achieving even contact between your ingredients and the grill grates, ensuring consistent charring and faster cooking times.
Grilling Tofu and Green Beans
Begin by preparing your sauce, which forms the base of this Quick Thai Green Bean Salad. Whisk together 2-3 Thai or serrano chiles (ribs and seeds removed and finely chopped), 4 garlic cloves (pressed), 1/2 cup fresh lime juice, 1/4 cup sugar, 2 tablespoons soy sauce, and 1 teaspoon kosher salt in a small bowl. Divide the sauce in half, pouring one portion into a shallow dish and reserving the other. Add 1 tablespoon vegetable oil to the sauce in the shallow dish and whisk to combine. Cut 1 (14-ounce) block firm tofu into 1/2″ planks, add to the marinade, and gently toss to coat. Set the tofu aside to marinate while you prepare the grill.
Heat your grill or grill pan to medium-high temperature. If using a grill, arrange 1 pound of green beans (or a mix of green beans and yellow wax beans, trimmed) in a flat grill basket and place on the hot grill. Cover and grill, turning once halfway through, until the beans are lightly charred and crisp-tender, approximately 8 minutes. If using a grill pan instead, cook the beans directly on the pan, tossing occasionally, until well charred and cooked through, about 10 minutes.
Remove the tofu from its marinade, reserving the marinade for later use, and transfer to a plate. Pat the tofu dry so it chars nicely. Brush the grill and tofu with additional vegetable oil, then grill the tofu planks, turning once halfway through, until lightly charred, about 2-3 minutes per side. Be careful when turning the tofu on the grill, as it may stick. Transfer the grilled tofu to a plate and drizzle with the reserved marinade.
Quick Thai Green Bean Salad (20 Minutes)
by veganpreps.com
Ingredients
- 1 (14 oz) block firm tofu, cut into 1/2-inch planks
- 1 tablespoon vegetable oil (plus more for grill)
- 3/4 lb (340 g) green beans, trimmed
- 2 to 3 Thai or serrano chiles, seeds removed, finely chopped
- 4 cloves garlic, pressed
- 1/2 cup fresh lime juice (about 4 limes)
- 1/4 cup granulated sugar
- 3 tablespoons soy sauce
- 1 teaspoon kosher salt
- 1 large ripe mango, peeled and thinly sliced
- 2 medium carrots, peeled and julienned or shredded
- 1 medium avocado, thinly sliced
- 1/2 cup fresh cilantro leaves
- 12 large butter lettuce or iceberg leaves
Instructions
- 1Whisk together chiles, garlic, lime juice, sugar, soy sauce, and salt in a bowl. Divide in half: pour one portion into a shallow dish, add 1 tablespoon oil, and stir. Add tofu planks to the marinade and let sit 10 minutes, turning once.
- 2Heat a grill or grill pan over medium-high heat and lightly oil the grates. Grill tofu 3 to 4 minutes per side until clear grill marks form. In the last 3 minutes, add green beans and grill, turning once, until lightly charred. Remove everything and let cool slightly.
- 3Cut grilled tofu into bite-sized pieces. Toss green beans with half the reserved sauce.
- 4Arrange lettuce leaves on a large platter. Divide mango, carrot, grilled green beans, and tofu among the cups. Top with avocado slices and cilantro. Drizzle remaining sauce over the top and serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
Serve With Jasmine Rice
For a heartier version, serve this salad alongside jasmine rice to make it more filling and complete. Jasmine rice’s delicate floral flavor complements the bright lime and cilantro without overpowering them. Cook the rice according to package directions, then serve it warm on the side or tucked into your lettuce wraps alongside the tofu and vegetables. The rice soaks up the remaining sauce really well, so nothing gets wasted. This combination turns the salad into a satisfying main course that’ll keep you full longer.
Final Thoughts
This Thai green bean salad works because it brings together so many textures and flavors that are good on their own but become something better when you eat them together. You’ll find the charred beans provide smokiness, the tofu adds protein and soaks up that tangy sauce, and the fresh mango and avocado bring brightness and creaminess. The lettuce wraps let you control each bite, mixing components however you prefer. This dish comes together in twenty minutes but tastes like you spent way more effort. It’s perfect for weeknight dinners when you want something impressive without the hassle.
