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Sichuan tofu
Serves 2 as a generous main
Ingredients
Marinade
- 250 grams | 9 oz one pack of smoked tofu
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce
- ⅛ teaspoon ground Timur or Sichuan pepper
For cooking
- 100 grams | 3 ½ oz fine green beans
- 1 red pepper
- 1 clove garlic (approximately 5 grams)
- 2 cm | 1 inch fresh ginger (approximately 10 grams)
- 60 ml | 2 fluid oz vegetable oil
- 1 tablespoon cornflour
Preparation
Press then drain and dry the tofu thoroughly and cut it into batons 1 cm² by 2 cm long and cover with the soy sauce and Timur stir gently but well to make sure everything is well covered in the marinade. Set the tofu aside to marinade for a minimum of one hour up to 6
Preparation for cooking
- Top tail green beans and cut them in half cut them
- Cut the red pepper into batons and set aside
- Drain the tofu, reserving the marinade and sprinkle with the cornflower making sure each piece as well covered.
- Peel and thinly sliced garlic
- Peel thinly slice and cut the ginger into thin matchsticks
Method
Heat the oil in a wok or heavy bottomed frying pan until it’s medium hot and fry the tofu on each side once it’s golden brown and crispy remove the tofu and set it to one side. In the same pan stir-fry green beans, red pepper, garlic, and ginger until they start to soften then add any reserved juice from the tofu and 50 mil of water. Check the sauce add more salt or soy sauce if needed once the vegetables are cooked to your liking add the tofu back to the pan and start coat with sauce serve immediately
Recipe by Sarah Gurung