Tofu and Green Beans With Chile Crisp
I love to cook with chile crisp, a fiery hot-pepper condiment born in the Sichuan Province of China that generally relies on fried shallots and garlic for texture, and on any number of umami-rich special ingredients for distinction and oomph. It’s magical: a boon to noodle soups and kitchen-sink stir-fries, to eggs and cucumbers, to plain steamed fish. Here, I use it as the base of a marinade and topping for baked tofu and green beans, with black vinegar, a little sesame oil, a wisp of honey, minced garlic and ginger, along with scallions and cilantro. But you could use the mixture on a mitten and have a very nice meal.
- Serves: 4 persons
- 3tablespoons chile-crisp condiment, plus more for serving
- 3tablespoons soy sauce
- 1 ½tablespoons Chinese black vinegar
- 1 ½teaspoons sesame oil
- 1teaspoon honey
- 2garlic cloves, peeled and minced
- 2tablespoons chopped scallions
- 2tablespoons chopped cilantro
- 1(14-ounce) package extra-firm tofu, drained and sliced crosswise into 8 (1/2-inch-thick) slabs
- ¾pound green beans
- 1tablespoon neutral oil, like canola or grapeseed
- White rice, for serving
- 1tablespoon minced fresh ginger
Step 1Heat oven to 450 degrees. In a baking dish or casserole, whisk together the chile crisp, soy sauce, vinegar, sesame oil, honey, garlic, ginger, scallions and cilantro.
Step 2Add 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.
Step 3Add 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.
Step 4Roast until the green beans start to blister, 20 to 25 minutes. Serve immediately with rice and extra chile crisp on the side.