Peanut Sesame Green Beans

I saw green beans at my local farmstand the other day and got so excited, because I remembered about doing this with them. So quick and tasty.

This recipe is portioned for one, because I tend to make this meal just for myself on nights when I’m doing my own thing for dinner. You could certainly scale it up to feed more people.

I like to throw in tofu, if it’s around, but you could use any protein of choice. Tofu used to intimidate me until I discovered my favorite way of preparing it: I just take it right out of the package, dice it, and bake the cubes on parchment paper at 400 degrees for 15 minutes to remove some moisture and get a golden brown crust, and then I toss it in the pan with whatever I’m making. No need to press it! Also, if you’re a Bright Line Eater and weigh your food after cooking, tofu dries out a lot so you get to eat way more of it using this method. πŸ˜‰

Peanut Sesame Green Beans

6 oz Veggies | 1 Protein | 1 Fat
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 1
Recipe From: Katie’s Bright Kitchen



  • 6 oz green beans trimmed


  • 1 Tbsp peanut butter 1 oz
  • 4 oz raw tofu* unpressed and cubed reduces to about 2 oz after baking


  • 1 Tbsp dark toasted sesame oil 0.5 oz

Condiments & Spices

  • 1 Tbsp soy sauce 0.5 oz
  • 1 Tbsp rice vinegar 0.5 oz
  • 2 garlic cloves minced
  • 1/2 tsp fresh ginger grated
  • 1/2 tsp chili sauce or chili garlic sauce or more to taste
  • sesame seeds, to garnish optional


  • If using tofu, preheat the oven to 350 Β°F and line a baking sheet with parchment paper.
  • Drain and cube the tofu (no need to press it) and spread it out on the parchment paper. Bake for 15-20 minutes, until golden brown around the edges.
  • Meanwhile, trim the ends off the green beans and chop into bite-sized pieces.
  • Stir all of the sauce ingredients together with the peanut butter in a small cup or dish, using a fork.
  • Place the green beans in a non-stick skillet with a tablespoon of water and cover with a lid. Steam, over medium heat for 2-3 minutes, until they are darkened in color but still have little bit of crunch.
  • Add the baked tofu or peanuts, sauce, and sesame oil to the pan and toss or stir to combine. Stir for a minute or two, until warmed and well coated. The goal is just to combine and warm everything, nothing really needs to cook.
  • Transfer to a plate, sprinkle with sesame seeds, and serve immediately.


Notes for Bright Line Eaters
  • Swap the tofu for 2 oz of any protein of choice, or 1 oz of peanuts.
  • Green beans don’t reduce in weight after cooking.
  • For maintenance, serve with 4 oz of cooked rice.Β 
Tried this recipe?Mention @katiesbrightkitchen or tag #katiesbrightkitchen!
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  1. Thanks Katie-Sounds like a flavorful recipe I would have never thought of myself! Always love your research regarding weight changes in foods before and after cooking.πŸ‘πŸ»

  2. Hi Katie, This sounds delicious! I do wonder though about only 6oz green beans. Would you serve this with an additional veggie? Or are you counting the garlic to make the 8oz veggie? Thank you.

  3. Just made this for dinner. Fantastic! Also, what a great way to make tofu! Thanks Katie.


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