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Stuffed Long Beans in Hot Bean Sauce

5 from 1 vote
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Author: Woon-Heng Chia | @woon.heng


  • 1/2 lb long beans about 24 stalks⁣
  • 16 oz firm tofu pressed⁣
  • 1/4 cup finely chopped carrots⁣
  • 1/4 cup finely chopped King oyster mushrooms sauteed & seasoned with salt⁣
  • a handful of chopped cilantro⁣
  • 1/2 tsp salt a few shakes of white pepper⁣
  • 2 cloves garlic finely minced⁣
  • 2 Thai chilis chopped⁣
  • oil for cooking
  • toasted sesame oil
  • cornstarch
  • toasted sesame seeds⁣

Sauce ingredients:

  • 2.5 Tbsp soy sauce
  • 1 Tbsp hoisin sauce
  • 2 tsp hot bean paste in 1 cup water until well combined


  • Bring a pot of water to boil, add a pinch of salt, then blanch green beans in hot water for 2 mins. Remove & soak green beans in an ice water bath.
  • To make the stuffing, place pressed tofu in a food processor/blender, pulse a few times until it turns pasty. Transfer tofu into a bowl & add in chopped carrots, mushrooms, cilantro, 1/2 teaspoon of salt, a few shakes of white pepper, 1 teaspoon cornstarch & a drizzle of toasted sesame oil. Mix all ingredients until well combined.⁣
  • Knot the beans. *See the video below.⁣
  • Place knotted long beans on a cleaned surface & generously dust both sides with cornstarch. Stuff long beans knot with tofu mixture.⁣
  • In a heated non-stick pan with 1 tablespoon oil, pan fry long beans until golden brown on both sides. Push them aside & sauté garlic until fragrant. Add in sauce, chili & lightly coat long beans with sauce. Place a lid over & let simmer for 2-3 mins or until the stuffing is fully cooked. (Leftover filling can be turned into tofu cakes!)
  • Season accordingly, add cornstarch slurry for a thicker sauce & garnish with sesame seeds.
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