Bean & Crispy Tofu Stir-Fry. This spicy dish uses unusual yet delicious wing beans for a tasty Thai-inspired stir-fry, perfect for your meat-free Monday night dinner.
Serves 4
2 tbsp rice flour
1 tbsp sesame seeds
350g firm tofu, cut into pieces
⅓ cup vegetable oil
4cm piece ginger, julienne
2 long red chillies, julienne
3 garlic cloves, sliced
200g snake beans
300g wing or green beans
¼ cup salted black beans, soaked and drained
2 tbsp chilli-bean sauce
⅓ cup chicken stock
1 tbsp chilli flakes
1 tsp sea salt
1 Place rice flour and sesame seeds on a tray; toss to combine. Roll tofu in rice-flour mixture.
2 Heat half the oil in a large, nonstick frying pan over medium-high heat and cook tofu for 2-3 minutes on each side, or until golden. Drain on paper towel.
3 Heat remaining oil in a wok over high heat. Add ginger, chillies, garlic, snake beans, and wing beans. Cook, stirring, for 2-3 minutes. Add black beans, chilli-bean sauce, and stock.
4 Cook, stirring, for another 2-3 minutes, or until sauce thickens and beans are tender. Add tofu and toss to coat. Combine chilli flakes and sea salt in a small bowl. Serve crispy tofu with chilli salt.
