Spicy Szechuan Tofu and Green Bean Stir-Fry with Candied Peanuts

This vibrant stir-fry brings together crispy tofu, tender green beans and a bold Szechuan-style sauce that’s sweet, spicy and utterly addictive. Served over fluffy jasmine rice infused with warm ginger, every bite is a delightful contrast of textures and flavors. The crowning touch? Crunchy candied peanuts that add a delightful sweetness and crunch.

Ready in just 30 minutes, this dish is perfect for a quick weeknight dinner that feels like a special treat. It’s a symphony of flavors that will have you reaching for seconds-no takeout needed!

Log in to save recipes and build weekly shopping lists.

Ingredients

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit TofuView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Peel and mince or grate ginger. Trim green beans if necessary; cut crosswise into 2-inch pieces. Trim and thinly slice scallions, separating whites from greens.
2. Melt 1 TBSP butter in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, about 1 minute. Stir in rice, 1¼ cups water and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, in a medium microwave-safe bowl, add green beans and a splash of water; cover with plastic wrap. Microwave until tender, 1-2 minutes. Drain.
4. Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 1 tsp sugar and 2 TBSP water. Cook, stirring, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. Turn off heat; transfer to a small bowl. Wash out pan.
5. Heat a large drizzle of oil in the same pan over medium-high heat. Add tofu and season with salt and pepper. Cook, breaking up tofu into pieces, until browned, 4-6 minutes.
6. Stir green beans, scallion whites, remaining ginger and 1 tsp sugar into pan with tofu. Cook, scraping up any browned bits, until ginger is fragrant and tofu is heated through, 1-2 minutes. Stir in Szechuan paste, sweet soy glaze and ¼ cup water. Cook, stirring, until everything is thoroughly coated, 1-2 minutes more. Turn off heat. Taste and season with salt and pepper if desired.
7. Fluff rice with a fork and season with salt and pepper. Divide rice between bowls; top with stir-fry. Sprinkle with scallion greens and candied peanuts. Serve.

Recipe Tips

FAQ

Can I use a different protein instead of tofu?

Yes, you can substitute tofu with ground pork, chicken or beef. Adjust cooking time accordingly.

Is this dish very spicy?

The Szechuan paste adds a moderate level of heat. You can adjust the amount to suit your spice preference.

Can I make this recipe ahead of time?

While best served fresh, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave.