Target: 6 × 4 inches · landscape

Sichuan Green Beans and Craggy Tofu

38 min · 4 servings

Ingredients

□ 2 cups uncooked jasmine rice

□ 1 lb green beans, trimmed and thoroughly dried

□ 14 oz extra-firm tofu, pressed and crumbled

□ 3 tbsp neutral high-heat oil, divided

□ 4 garlic cloves, finely chopped

□ 1 tbsp finely grated fresh ginger

□ 4 to 6 dried red chiles, broken in half

□ 1 tsp Sichuan peppercorns, lightly crushed

□ 2 tbsp tamari

□ 1 tbsp black vinegar

□ 1 tsp sugar

□ 3 scallions, thinly sliced

1. Cook rice. Dry beans, crumble pressed tofu, and mix tamari, black vinegar, and sugar.

2. Heat a wok until very hot; add oil and blister beans in a loose layer. Transfer them when crisp-tender.

3. Brown tofu in remaining oil, leaving it between turns. Briefly bloom garlic, ginger, chiles, and peppercorns.

4. Toss beans and sauce in the wok until glossy. Fold in scallions and serve over hot rice.

Cook’s note: Dry beans and a hot pan matter: crowding makes them steam instead of blister.