Sichuan French beans with chilled tofu

The Mail on Sunday - You - - Foodtablesfortwo -

I love the con­trast be­tween the hot, spicy beans and the chilled silken tofu. Serve with steamed rice or en­joy sim­ply on its own. If you like, you can present the cubed tofu as a sin­gle block for shar­ing, as in the picture on page 52. SERVES 2 276 CALS PER SERV­ING 1 tbsp rape­seed oil knob of fresh root ginger, peeled and grated 1 tsp ground dry-toasted Sichuan pep­per­corns 1 medium red chilli, de­seeded and finely chopped 200g French beans, sliced into 5mm rounds 1 tbsp le­mon juice 1 tbsp clear rice vine­gar or cider vine­gar 1 tbsp low-sodium light soy sauce 1 tbsp chilli oil 1 tsp toasted sesame oil 400g ready-to-eat, firm silken tofu, drained and sliced into 1cm cubes, chilled for 20 min­utes small hand­ful of fresh co­rian­der, finely chopped, to gar­nish

Heat a wok over a high heat and, as the wok starts to smoke, add the rape­seed oil. Add the ginger, Sichuan pep­per and red chilli and toss for a few sec­onds.

Add the French beans and toss well, then add a small splash of cold wa­ter to cre­ate some steam to help cook the beans. Toss for 2-3 min­utes un­til the beans are ten­der, then sea­son with the le­mon juice, vine­gar, light soy sauce and the chilli and toasted sesame oils and take off the heat.

Place the chilled silken tofu in a bowl or on a plat­ter. Pour the beans over, gar­nish with the chopped co­rian­der and serve im­me­di­ately.

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