Spicy Garlic Green Beans with Tofu

Green beans are blanched briefly, then stir-fried hard with garlic, ginger, and chili flakes. Tofu is seared separately so it browns instead of steaming, then everything is tossed together with soy sauce and sesame oil for a side that stays crisp-tender and well seasoned.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

• 2 g salt divided
• 450 g green beans trimmed
• 15 ml neutral oil divided
• 400 g extra-firm tofu pressed and cut into 2 cm cubes
• 15 ml neutral oil divided
• 18 g garlic minced
• 10 g fresh ginger minced
• 1 g red chili flakes divided
• 2 g salt divided
• 24 ml soy sauce
• 30 ml water for loosening the sauce
• 5 ml sesame oil
• 1 g black pepper
• 1 g red chili flakes divided
• 20 g scallions thinly sliced
• 6 g toasted sesame seeds for garnish

Instructions

1. Bring a large pot of water to a boil. Add 2 g of the salt and blanch the green beans for 2 minutes until bright green and just starting to soften. Drain well and pat dry. The beans are vivid green and still crisp, not fully tender.
2. Heat 15 ml of the neutral oil in a large skillet or wok over medium-high heat. Add the tofu cubes in a single layer and cook, turning occasionally, until browned on 3 to 4 sides, about 6 to 8 minutes. Transfer to a plate. The tofu is golden and lightly crisp on the outside.
3. Add the remaining 15 ml neutral oil to the same pan. Stir-fry the garlic, ginger, and 1 g of the chili flakes for 20 to 30 seconds until fragrant, then add the blanched green beans and 2 g salt. Toss for 2 minutes until coated and hot. The garlic smells aromatic and the beans are glossy and sizzling.
4. Add the soy sauce and water, then return the tofu to the pan. Toss for 1 to 2 minutes until the sauce lightly clings to the beans and tofu. Finish with sesame oil, black pepper, and the remaining chili flakes. Taste and add a little more salt if needed from the remaining salt only. The sauce coats the vegetables in a thin glaze and the tofu is heated through.
5. Transfer to a serving dish and top with scallions and sesame seeds, if using. The dish is finished with fresh green onion and a light seed garnish.