Sichuan-Style Spicy Tofu and Green Bean Stir-Fry
Sichuan-style stir-fry of crispy tofu and green beans, cooked with Sichuan peppercorns, dried chillies, ginger, garlic, soy, and vinegar.
- 400 g Firm tofu
- 250 g Green beans
- 20 g Ginger
- 4 cloves Garlic
- 1 tsp Sichuan peppercorns
- 5 whole Dried red chillies
- 2 tbsp Light soy sauce
- 1 tbsp Rice vinegar
- 2 tsp Sesame oil
- 2 tbsp Vegetable oil
- 2 stalks Spring onions
- 150 g Brown rice
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Add to a shopping listHow the shopping list works →- Step 1
Cook the brown rice according to package instructions.
- Step 2
Press the tofu firmly to remove excess water, then cut into 2cm cubes. Toss lightly with 1 tbsp of vegetable oil and a pinch of salt.
- Step 3
Heat 1 tbsp of vegetable oil in a wok or large frying pan over medium-high heat. Add the tofu and fry until golden brown and crispy on all sides (about 8-10 minutes). Remove and set aside.
- Step 4
In the same wok, add the remaining 1 tbsp of oil. Add the Sichuan peppercorns and dried chillies. Stir-fry for 30 seconds until fragrant (be careful not to burn).
- Step 5
Finely chop the ginger and garlic. Add to the wok and stir-fry for 1 minute until aromatic.
- Step 6
Add the green beans to the wok. Stir-fry for 4-5 minutes until tender-crisp.
- Step 7
Return the tofu to the wok. Mix the soy sauce, rice vinegar, and sesame oil in a small bowl.
- Step 8
Pour the sauce mixture over the tofu and beans. Toss quickly to coat everything evenly. Cook for 1 minute until the sauce thickens slightly.
- Step 9
Serve immediately over the cooked brown rice, garnished with sliced spring onions.
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