Preparation time: 20 minutes

Servings: 2-4

Fine French beans are wok-tossed into this rich and spicy Sichuan Mapo tofu dish. They are then seasoned with rich and savoury chilli bean sauce, drizzled with soy sauce, and seasoned rice vinegar for a tantalising tangy note. This dish is an umami heaven and perfect comfort food served with jasmine rice!

INGREDIENTS

• 400g fresh firm tofu
• 300g cooked jasmine rice
• 200g fine French beans
• 2 Tbsp cornflour
• 2 Tbsp cold water
• 2 garlic cloves
• 1 medium red chilli
• 2½-cm fresh root ginger
• 1 Tbsp rapeseed oil

Seasoning:

• 200ml cold vegetable stock
• 2 Tbsp Lee Kum Kee Double Deluxe Soy Sauce
• 1-2 Tbsp Lee Kum Kee Chilli Bean Sauce
• 1 Tbsp Lee Kum Kee Seasoned Rice Vinegar
• 1 Tbsp Shaoxing rice wine

Garnish:

• 3 spring onions
• 2 large pinches toasted ground Sichuan pepper

PREPARATION

Drain and slice the tofu into 1½-cm cubes. Tail the top of the French beans, then cut them into 1-cm slices. Blend the cornflour with 2 tablespoons of cold water. Crush the garlic cloves before peeling and chopping them finely. Remove the seeds of the red chilli and finely chop it. Peel the ginger and finely grate it. Wash the spring onions, remove the top and the tail, then slice them.

Heat a wok over a high heat until it is smoking and add the rapeseed oil. Give the oil a swirl and add the garlic, ginger, and chillies. Stir for a few seconds. Add the French beans, stir-fry for a few seconds, then add the tofu. Toss the ingredients while cooking for a few more seconds.

Push the ingredients forward to one side of the wok. Add the Lee Kum Kee Chilli Bean Sauce and Shaoxing rice wine and cook for a few seconds.

Add the vegetable stock and bring it to a boil. Season with the Lee Kum Kee Double Deluxe Soy Sauce and Lee Kum Kee Seasoned Rice Vinegar. Pour in the cornflour slurry and then stir in to thicken the sauce.

Transfer everything to a serving plate. Garnish it with ground Sichuan pepper and spring onions. Serve with jasmine rice and enjoy.