Sichuan Dry-Fried Green Beans and Tofu

This fast vegan Sichuan-inspired stir-fry pairs blistered green beans with deeply browned crumbled tofu, dried chiles, numbing peppercorns, and a tangy black-vinegar sauce over rice.

38 min

4 servings

Blistered green beans and browned crumbled tofu in glossy sauce are served over steamed rice with scallions.

Ingredients

2 cups uncooked jasmine rice

1 lb green beans, trimmed and thoroughly dried

14 oz extra-firm tofu, pressed and crumbled

3 tbsp neutral high-heat oil, divided

4 garlic cloves, finely chopped

1 tbsp finely grated fresh ginger

4 to 6 dried red chiles, broken in half

1 tsp Sichuan peppercorns, lightly crushed

2 tbsp tamari

1 tbsp black vinegar

1 tsp sugar

3 scallions, thinly sliced

Equipment

Wok or large skillet · Small bowl · Spatula · Rice pot · Clean kitchen towel

Prevent steaming

Use a wide hot pan, dry the beans, and cook them in a loose layer. Work in two batches if your skillet is crowded.

Tune the tingle

Start with four chiles for gentler heat; serve extra crushed peppercorns at the table for a more pronounced numbing finish.

Set up

01. Cook the rice first and keep it covered so it is ready when the quick stir-fry comes off the heat.

02. Dry the beans thoroughly, crumble the pressed tofu into uneven pieces, and mix tamari, vinegar, and sugar before heating the wok.

Blister and brown

03. Heat the wok until a water drop vanishes instantly, then coat it with 1 tbsp oil.

04. Stir-fry the beans in a loose layer, pausing between tosses so dark blisters form without softening them.

05. Brown the tofu in the remaining oil, spreading it out and resisting the urge to stir until its craggy edges release.

Finish the stir-fry

06. Briefly stir garlic, ginger, chiles, and peppercorns in the clear center of the wok; stop before the garlic colors.

07. Add beans and sauce, tossing hard until the sauce evaporates into a thin glossy coating rather than a puddle.

08. Fold in scallions, check the spicy, numbing, salty, and tangy balance, then serve over hot rice.