Szechuan Peppercorn Tofu with Stir-Fried Green Beans and Jasmine Rice
Enjoy a quick and flavorful gluten-free meal with crispy Szechuan peppercorn tofu, tender stir-fried green beans, and fragrant jasmine rice, all ready in under 15 minutes on the stovetop. Perfect for a weeknight dinner packed with plant-based protein and bold Asian flavors.
- 14 oz extra-firm tofu, pressed and cubed
- 2 cups green beans, trimmed
- 2 cups jasmine rice, cooked
- 1 tsp Szechuan peppercorns, lightly crushed
- 3 tbsp gluten-free soy sauce or tamari
- 2 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 stalks scallions, sliced
- 2 tbsp cornstarch
- 0.5 tsp red chili flakes (optional)
- 0.25 tsp salt
- 0.25 tsp black pepper
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Instructions
Toss cubed tofu with cornstarch, salt, and black pepper until evenly coated.
⏱️ 1 minuteHeat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. Add tofu and cook, turning occasionally, until golden and crispy on all sides.
⏱️ 4 minutes 🌡️ Medium-highPush tofu to one side of the skillet. Add remaining sesame oil, garlic, ginger, and Szechuan peppercorns. Sauté until fragrant, about 30 seconds.
🌡️ Medium-highAdd green beans, gluten-free soy sauce, and chili flakes (if using). Stir-fry until green beans are bright and just tender, about 3 minutes.
⏱️ 3 minutes 🌡️ Medium-highAdd scallions and cooked jasmine rice. Toss everything together until heated through and well combined.
⏱️ 1 minute 🌡️ Medium-highServe immediately, garnished with extra scallions if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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