Sichuan Peppercorn Stir-Fried Tofu with Green Beans

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Silky tofu and crisp green beans simmered in a numbing, aromatic Sichuan pepper sauce for a vibrant vegetarian meal. This Asian recipe (vegetarian), ready in about 25 minutes, pairs firm tofu, green beans, Sichuan peppercorns for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 oz firm tofu
• 2 cups green beans
• 1 tsp Sichuan peppercorns
• 3 cloves garlic
• 1 tbsp ginger
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/2 tsp sugar
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 2 scallions

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Press 14 oz firm tofu, then cut into 1-inch cubes. In a small bowl, whisk 2 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp sugar, 1 tbsp cornstarch, and 1/4 cup water.
2. Step 2: Heat 2 tbsp vegetable oil in a wok over medium-high heat. Add 1 tsp Sichuan peppercorns and stir for 30 seconds until fragrant, then discard peppercorns.
3. Step 3: Add 3 minced garlic cloves and 1 tbsp minced ginger, stir-fry for 1 minute until aromatic.
4. Step 4: Add 2 cups trimmed green beans and stir-fry for 3 minutes until bright green and slightly tender.
5. Step 5: Add tofu cubes and stir-fry for 2 minutes until golden.
6. Step 6: Pour in the sauce mixture and cook for 2 minutes until thickened and coating ingredients. Stir in 2 sliced scallions.
7. Step 7: Remove from heat immediately to prevent overcooking.