Sichuan French beans with chilled tofu

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.