Sichuan green beans and tofu


¼ cup water
2 tablespoons dark soy sauce
3 cloves garli
c, minced
1 tablespoon concentrated tomato paste
tablespoon black rice vinegar (鎭江香醋)
1 tablespoon sugar
2 teaspoons sambal oelek
1 tablespoon potato or corn starch

350–500 grams extra-firm tofu, cubed
1-2 tablespoons potato or corn starch

1-2 tablespoons doubanjiang (
豆瓣酱 double bàn jiàng)
5-8 centimetres ginger, minced

500 grams green beans, trimmed and cut in thirds
1 green onion, slivered fine for garnish

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

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

Sauté doubanjian and ginger. Add beans and a little 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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