Szechuan Tofu and Green Beans Stir-Fry

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crisp green beans and golden tofu simmered in a spicy-savory Szechuan sauce, finished with toasted sesame seeds for nutty depth. This Asian recipe (vegetarian), ready in about 30 minutes, pairs firm tofu, green beans, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 345 calories and feeds 4, 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.

Prep: 15 min Cook: 15 min Serves 4 Chinese cuisine 345 cal/serving

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Ingredients

14 oz firm tofu
8 oz green beans
4 cloves garlic
1 tablespoon fresh ginger
1 teaspoon Szechuan peppercorns
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons vegetable oil
1/2 teaspoon red pepper flakes
1 teaspoon sesame seeds

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Instructions

Step 1: Pat 14 oz firm tofu cubes dry with paper towels, then toss with 1 teaspoon cornstarch until lightly coated. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add tofu in a single layer and cook for 3-4 minutes per side until golden brown. Remove and set aside.
Step 2: Add 1 tablespoon vegetable oil to the skillet. Stir-fry 4 minced garlic cloves and 1 tablespoon minced fresh ginger for 30 seconds until fragrant. Add 1 teaspoon crushed Szechuan peppercorns and 1/2 teaspoon red pepper flakes, stirring for 10 seconds to toast the spices.
Step 3: Add 8 oz trimmed green beans and stir-fry for 2 minutes. Whisk 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, and 2 tablespoons water in a small bowl. Pour the sauce over the green beans and stir to coat.
Step 4: Return the tofu to the skillet, add 1 teaspoon sesame seeds, and cook for 2-3 minutes until green beans are tender-crisp and sauce has thickened. Serve immediately.