Yield:4 servings
- 3tablespoons chile-crisp condiment, plus more for serving
- 3tablespoons soy sauce
- 1½tablespoons Chinese black vinegar
- 1½teaspoons sesame oil
- 1teaspoon honey
- 2garlic cloves, peeled and minced
- 2tablespoons chopped scallions
- 2tablespoons chopped coriander
- 1(14-ounce) package extra-firm tofu, drained and sliced crosswise into 8 (½-inch-thick) slabs
- ¾pound green beans
- 1tablespoon neutral oil, like rapeseed
- White rice, for serving
- 1tablespoon minced fresh ginger
After all of these years, I still come across ingredients and condiments like chilli-crisp that I’m left wondering how I’ve missed.
Preparation
- Heat oven to 200C. In a baking dish or casserole, whisk together the chile crisp, soy sauce, vinegar, sesame oil, honey, garlic, ginger, scallions and coriander leaf.
- Add the tofu slices to the dish, and coat them with the sauce, then allow to marinate for as long as it takes to heat the oven and trim the green beans.
- Add the green beans to a large sheet pan, then drizzle the neutral oil on top and toss to coat. Slide the green beans to the sides of the pan, and arrange the slices of tofu in an even layer in the center of the pan. Pour remaining marinade over the tofu, and place in oven.
- Roast until the green beans start to blister, 20 to 25 minutes. Serve immediately with rice and extra chile crisp on the side.