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Sichuan French beans on chilled silken tofu
Serves 2 Starters and mains
Ingredients
- 400g ready-to-eat, firm silken tofu
- 1tbsp rapeseed oil
- 2.5cm piece fresh ginger, grated
- 1tsp dry-toasted Sichuan peppercorns, ground
- 1 medium red chilli, deseeded and finely chopped
- 200g French beans, sliced into 5mm rounds
- 1tbsp lemon juice
- 1tbsp rice vinegar or cider vinegar
- 1tbsp light soy sauce
- 1tbsp chilli oil
- 1tsp toasted sesame oil
- small handful fresh coriander stems and leaves, chopped, to garnish
Method
Drain the tofu, cut into 1cm cubes and chill for 20 minutes.
Heat a wok over a high heat and, as it 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, soy sauce and the chilli and toasted sesame oils. Remove from the heat.
To serve, place the chilled tofu on a serving plate. Pour the beans over and garnish with coriander.
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