Szechuan green beans and tofu

Sauce
¼
 cup water
¼ cup tamari
2 teaspoons garli
c, minced
1 tablespoon concentrated tomato paste
1 tablespoon Chinkiang vinegar (dark rice vinegar)
1 tablespoon palm sugar
1 teaspoon chili paste
1 tablespoon unbleached white flour

350–500 grams tofu, well drained and cubed
unbleached white flour
grapeseed oil

500 grams green beans, trimmed and cut in half
4 teaspoons garlic, minced
1-2 tablespoons ginger, minced


Whisk sauce and set aside. Drain tofu by wrapping in paper towels and placing a heavy pot on top.

Heat wok and grapeseed oil. Fry flour-coated tofu until golden brown. Set aside.

Sauté garlic and ginger. Add beans, some water, and cover until beans are soft yet slightly crunchy. (If using other vegetables, cook in natural order.) Add sauce, cooking a few more minutes. Add tofu, heat thoroughly, and serve immediately while piping hot.

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