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Sichuan Dry-Fried Green Beans and Tofu

A hot wok turns green beans smoky and blistered while crumbled tofu becomes craggy, crisp, and ready to catch a tangy Sichuan-style sauce.

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

This vegan stir-fry relies on contrast: green beans stay snappy beneath their blistered skin, while extra-firm tofu develops plenty of irregular browned edges. Black vinegar brings a dark, clean tang that sharpens the savory sauce and keeps the dried chiles and Sichuan peppercorns from becoming heavy.

Start with a truly hot pan

The green beans need direct, dry heat to wrinkle and char in spots without turning limp. Dry them carefully, heat the wok until water vanishes on contact, and leave brief pauses between tosses; a crowded or wet pan traps steam instead of building blistered flavor.

Let the tofu become craggy

Pressed tofu crumbled by hand has uneven faces that brown more interestingly than neat cubes. Spread it in the oil and wait for the pieces to release before turning them, so the rough edges build a crisp, golden surface rather than collapsing into soft curds.

Blistered green beans and craggy browned tofu cook in a hot wok with dried chiles and aromatics. — Wrinkled green beans and craggy tofu brown separately in a fiercely hot wok.

Bloom, then move quickly

Garlic, ginger, dried chiles, and Sichuan peppercorns bloom for only a moment in the hot oil. Their fragrance should rise immediately, but garlic that browns deeply will turn bitter, so return the beans and sauce as soon as the spices wake up.

Balance the four directions

Taste at the end, when the sauce has coated everything: tamari supplies salt, vinegar supplies tang, chiles bring heat, and peppercorns create their floral tingle. A small extra splash of vinegar can lift a too-salty pan, while more scallion softens a particularly assertive batch of chiles.

Glossy blistered green beans and crisp craggy tofu are topped with scallions over fluffy rice. — Glossy blistered beans and browned tofu are finished with fresh scallions over rice.

Sichuan Dry-Fried Green Beans and Tofu

4 servings

38 minutes total

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

Method

Cook the rice
Cook the jasmine rice according to its package directions, then keep it covered off the heat so the grains stay hot while the stir-fry finishes.
Look for: The rice is tender with separate grains and stays steamy under its lid.
Prepare the stir-fry components
Pat the green beans completely dry, crumble the pressed tofu into rough pea- to walnut-size pieces, break the dried red chiles in half, and stir the tamari, black vinegar, and sugar together in a small bowl.
Look for: The beans have no visible water droplets, the tofu has uneven craggy edges, and the sauce is fully dissolved.
Heat the wok
Heat a wok or large skillet over high heat until a drop of water evaporates immediately, then add 1 tbsp oil and swirl it over the cooking surface.
Look for: The pan is very hot and the oil moves in a thin, shimmering film.
Blister the beans
Add the dry green beans in a single loose layer and stir-fry, leaving them undisturbed for short intervals, until they are wrinkled, blistered in spots, and crisp-tender; transfer to a plate.
Look for: The beans show dark blisters but remain bright green and firm enough to snap.
Crisp the tofu
Return the empty wok to high heat, add the remaining 2 tbsp oil and the crumbled tofu, then spread it out and let it sit between turns until the pieces are browned and craggy.
Look for: The tofu has deeply golden ridges and releases from the wok without tearing into paste.
Bloom the aromatics
Push the tofu to the edge, add the chopped garlic cloves, ginger, dried chiles, and crushed Sichuan peppercorns to the center, and stir just until fragrant without scorching the garlic.
Look for: The chiles darken slightly, the peppercorns smell citrusy, and the garlic is fragrant but still pale.
Sauce and toss
Return the blistered beans to the wok, pour the black-vinegar sauce around the hot edge, and toss briskly until it clings to the tofu and beans without pooling.
Look for: The sauce sizzles on contact and leaves the ingredients glossy rather than watery.
Balance and serve
Fold in most of the scallions, taste for a balance of numbing peppercorn, chile heat, salt, and tang, then spoon over hot rice and scatter with the remaining scallions.
Look for: The finished stir-fry is glossy, spicy, tangy, and aromatic, with crisp beans and browned tofu texture.