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Blistered green beans and crisp tofu in a punchy garlic, ginger and dried-chilli dressing, with fragrant rice.
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Servings
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Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
Difficulty
medium
For 2
Get everything ready
Rinse the brown rice. Press the tofu dry and tear it into pieces. Trim the beans, slice the garlic, cut the ginger into matchsticks and prepare the chillies. In a small bowl, mix the tamari, rice vinegar, chilli crisp and sugar.
Put the brown rice in a saucepan with 375 ml water. Bring to the boil, cover and cook over the lowest heat until tender.
Step by step
Heat half the oil in a large wok or frying pan over a high heat. Add the tofu in one layer and cook, turning occasionally, until crisp and golden at the edges. Transfer to a plate.
Timer available in cooking mode · 6 min
Add the remaining oil and the green beans. Cook over a high heat, stirring often, until blistered, wrinkled and tender with a little bite. Add the garlic, ginger and dried chillies and fry briefly until fragrant.
Timer available in cooking mode · 6 min
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Return the tofu to the pan and pour in the sauce. Toss for 1 minute until everything is coated and hot. Serve with the brown rice and scatter over the Sichuan pepper, if using.
Timer available in cooking mode · 1 min
