Sichuan-Spiced Tofu Confit with Charred Green Beans

Name: Sichuan-Spiced Tofu Confit with Charred Green Beans
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 servings
Ingredients: 400 g firm tofu, pressed and cut into 2 cm cubes; 150 g green beans, trimmed; 100 ml vegetable oil; 1 tbsp Sichuan peppercorns; 2 dried red chilies, broken; 3 garlic cloves, finely sliced; 1 tsp ginger, finely grated; 1 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp brown sugar; 1 tsp toasted sesame seeds; 1 spring onion, thinly sliced

Silky tofu slowly cooked in fragrant chili oil with smoky, blistered green beans for a budget-friendly, protein-rich meal with smoky depth.

Prep15 minCook40 minTotal55 minServes2Difficultymedium

Method

How to make it

01
Heat the vegetable oil in a small heavy-bottomed pan over low heat until warm but not smoking, about 3 minutes.
02
Add Sichuan peppercorns, dried chilies, garlic, and ginger to the oil; confit gently on the lowest heat for 20 minutes, stirring occasionally to prevent burning.
03
Meanwhile, pat tofu cubes dry with paper towels and set aside.
04
After 20 minutes, remove half the oil with aromatics and set aside for sauce. Raise heat under the pan to medium-low, add tofu cubes gently to the remaining oil, and cook slowly, turning occasionally, until edges are golden and firm, about 10 minutes.
05
While tofu cooks, heat a separate skillet on medium-high and add green beans with a splash of oil. Cook, stirring occasionally, until beans are blistered and slightly charred, about 7 minutes. Season with a pinch of salt.
06
In a small bowl, whisk reserved chili oil with soy sauce, rice vinegar, and brown sugar until combined.
07
Plate the tofu and green beans, drizzle with the prepared sauce, sprinkle with toasted sesame seeds and sliced spring onions, and serve warm.

From the editor

Cooking tips

Press tofu well for at least 20 minutes to remove excess moisture; this helps it crisp and absorb flavors better during confit.
Slow confit of aromatics in oil infuses it gently without burning; keep the heat low and stir occasionally.
Charred green beans add smoky contrast; don't overcrowd the pan to ensure even blistering.
Store leftovers in an airtight container refrigerated up to 3 days; reheat gently to avoid drying out tofu.

Published May 13, 2026