Perfectly Seasoned, The Recipes

This easy to make vegetarian dish can be enjoyed any night of the week. The heat of the peppers and coolness of spices in the Chinatown Seasoning perfectly complement the tofu and beans.

The sauce is rich and savory, making streamed rice, fresh egg noodles, or scallion pancakes the perfect accompaniments. Be sure to press the tofu before cooking to create the best texture for this dish.

Ingredients

12 oz firm tofu
1/2 lb string beans or green beans, ends trimmed
1 tbsp Chinatown Seasoning
2 tbsp peanut oil or vegetable oil
2 tbsp Chinkiang vinegar (black vinegar)
2 tbsp soy sauce
2 cloves garlic, minced
2 tsp cornstarch

Directions

Drain the tofu in a colander until it stops dripping. Place the block in a rimmed baking sheet. Use a heavy pan or a heavy book wrapped in plastic wrap and place on top. Allow the tofu to press for 15-20 minutes. Then cut the tofu into pieces about 1/2 inch thick, 1 inch wide, and 2 inches long. Set aside.

Cut the string beans into pieces 2-3 inches long. Set aside along with the tofu.

In a small bowl, combine the Chinatown Seasoning, oil, Chinkiang vinegar, soy sauce, and garlic. Stir to combine, then set aside until ready to use.

In a small bowl, combine 2 tsp cornstarch with 2 tbsp water. Stir thoroughly and break up any lumps, then set aside.

In a wok or large skillet over high heat, add 1 tbsp vegetable oil and wait until it begins to smoke. Add the string beans and saute for 2-3 minutes until the skins are glistening and blistered. Add the tofu and toss to coat in oil. Cook for 1 minute longer, then add prepared sauce and toss to coat.

Lower the heat to medium. Give the cornstarch slurry a quick stir and pour across the pan. Quickly toss to disperse the cornstarch. Bring the sauce to a simmer, stirring until the sauce thickens. Remove from the heat and allow to cool slightly.

Serve over steamed rice or noodles.

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