Szechuan Tofu & Long Beans with Jasmine Rice, Peanuts & Bird's Eye Chile

Szechuan Tofu & Long Beans

with Jasmine Rice, Peanuts & Bird's Eye Chile

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Centuries ago, before the chile pepper arrived in Asia, Chinese cuisine owed its delectable heat to a different ingredient: the Szechuan peppercorn. Native to the Chinese province of Sichuan (or Szechuan), these peppercorns are aromatic and pleasantly tingly on the tongue. Here, we’re using them coarsely-ground, alongside Chinese five-spice powder, to coat our tofu. We’re also adding extra flare by using a bird’s eye chile, a variety that has become crucial to cuisines throughout the region since the chile’s introduction.
See Plans
  • Nutrition
    PER SERVING
  • Calories
    635 Cals (est.)
fresh
ingredients
Szechuan Tofu & Long Beans with Jasmine Rice, Peanuts & Bird's Eye Chile
Title
  • 1 14-Ounce Package Extra-Firm Tofu
  • 1 cup Jasmine Rice
  • 6 oz Long Beans
  • 3 Scallions
  • 2 cloves Garlic
  • 1 1-Inch Piece Ginger
  • 1 Bird's Eye Chile
  • ¼ cup Black Bean Garlic Sauce
  • ¼ cup Peanuts
  • 2 tsps Szechuan Tofu Spice Blend (Ground Szechuan Peppercorns & Chinese Five-Spice Powder)

Szechuan Tofu & Long Beans

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Pat the tofu dry with paper towels; large dice the tofu. Trim off and discard the stem ends of the long beans; halve the long beans. Cut off and discard the root ends of the scallions. Thinly slice the white bottoms of the scallions; cut the green tops into ¾-inch pieces. Peel and mince the garlic and ginger. Roughly chop the peanuts. Halve the bird’s eye chile to expose the seeds. (For a milder dish, leave the chile whole.) Immediately wash your hands and cutting board after handling the chile.

2 Cook the rice:

In a medium pot, heat 2 teaspoons of oil on medium-high until hot. Add the white bottoms of the scallions, half the garlic and half the ginger. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the rice, a big pinch of salt and 2 cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Set aside in a warm place.

Cook the rice:
Cook the long beans:
11" PFOA-Free CTX Nonstick Pan
3 Cook the long beans:

While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the long beans; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly softened and browned. Transfer to a plate and set aside in a warm place. Wipe out the pan.

4 Cook the tofu:

While the rice continues to cook, in a large bowl, combine the tofu and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Toss to thoroughly coat. In the pan used to cook the long beans, heat 2 teaspoons of oil on medium-high until hot. Add the seasoned tofu and cook, stirring occasionally, 8 to 10 minutes, or until browned on all sides.

Cook the tofu:
Finish the tofu & long beans:
5 Finish the tofu & long beans:

Add the bird’s eye chile, cooked long beans and remaining garlic and ginger to the pan of tofu. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the black bean garlic sauce and ¼ cup of water. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Remove from heat and season with salt and pepper to taste. Carefully remove and discard the chile pepper.

6 Plate your dish:

Divide the cooked rice and finished tofu and long beans between 2 dishes. Garnish with the green tops of the scallions and peanuts. Enjoy!

Plate your dish:
Browse Steps
1 of 6