Crispy chilli tofu with green beans

Method

1. Wrap the tofu in a clean tea towel and put something heavy on top to press it for 10 minutes, then cut it into 2 cm cubes.
2. Rinse the rice and tip it into a small pan with 300 ml of water and a pinch of salt. Bring to the boil, put the lid on, turn the heat right down and cook for 12 minutes, then leave it covered off the heat.
3. Trim and halve the green beans, slice the garlic, grate the ginger and slice the spring onions. Stir the soy sauce and maple syrup together in a small bowl.
4. Toss the tofu in the cornflour with a pinch of salt until coated. Warm the olive oil in a wok or large frying pan over a medium-high heat and fry the tofu for 8 minutes, turning, until crisp and golden all over, then lift it onto a plate.
5. Put the green beans in the pan with 2 tablespoons of water and stir-fry for 4 minutes, until blistered and tender with a bite.
6. Add the garlic, ginger, chilli flakes and spring onions and stir for 1 minute.
7. Put the tofu back in, pour over the soy and maple mixture and toss for 1 minute, until sticky. Serve over the rice.

Tip Make sure the tofu is dry before it goes into the cornflour. Wet tofu gives a gummy coating instead of a crisp one.

Photo made with AI.

From Nosha · nosha.app