Sichuan green beans and tofu


Sauce

¼ cup water
2 tablespoons soy sauce
1 tablespoon black soy sauce
3 cloves garli
c, minced
1 tablespoon concentrated tomato paste
1
tablespoon Zhenjiang vinegar 
1 tablespoon palm sugar
2 teaspoons chili paste
1 tablespoon unbleached white flour

350–500 grams extra-firm tofu, well drained and cubed
corn starch
grapeseed oil

500 grams green beans, trimmed and cut in half
1-2 tablespoons doubanjiang, minced
4 teaspoons garlic, minced
2-3 inches 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 doubanjian, 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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