Super Spicy Sichuan String Beans with Tofu
I’m borderline obsessed with Grand Sichuan’s dry sautéed string beans. The best vegetarian food comes from non-vegetarian restaurants. 90% of veg restaurants are serving some mess that tastes and smells like 1970s health food.
Warning: These are really spicy. Like, so spicy you’ll feel like you’re getting pepper sprayed in the face like a an Occupy protester just from cooking them.
You were warned. Now queue up “The Heat is on” as your soundtrack, and let’s do this.
¼ cup peanut oil (Canola works too)
1 Lb. string beans (Trim the ends. Nobody wants that weird tail part.)
8 oz. dried tofu, medium dice
½ t Chinese Five Spice powder
3 cloves garlic, mined
1/2 t ground Sichuan pepper
1 T Sichuan peppercorns
1 T minced ginger
2 t rice wine vinegar
1 t chili paste (Sambal or Sriracha work well)
1 t sesame oil
1 t sugar
1 t soy sauce
Place a wok or large sauté pan over high heat with the peanut oil and let it get very hot.
Meanwhile, in a small bowl, whisk together the vinegar, chili paste, sesame oil, sugar and soy sauce. Set aside.
Carefully add the stringbeans, tofu and peppercorns to the hot oil. Stir fry until lightly blistered and charred, about 5 minutes.
Lower the heat to medium and add the garlic, ginger, 5 spice and chili powder. Stirfry for another minute or two.
Remove from the wok. Toss with the dressing and serve over rice.