Stuffed Long Beans in Hot Bean Sauce
Ingredients
- 1/2 lb long beans (about 24 stalks)
- 16 oz firm tofu, pressed
- 1/4 cup finely chopped carrots
- 1/4 cup finely chopped King oyster mushrooms, sauteed and seasoned with salt
- a handful of chopped cilantro
- 1/2 teaspoon salt
- a few shakes of white pepper
- 2 cloves garlic, finely minced
- 2 Thai chilis, chopped
- oil for cooking
- toasted sesame oil
- cornstarch
- toasted sesame seeds
Sauce
- 2.5 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons hot bean paste
- 1 cup water
Preparation
Bring a pot of water to boil, add a pinch of salt, blanch the green beans for 2 minutes, then remove and soak in an ice water bath.
Place pressed tofu in a food processor or blender and pulse until pasty, then transfer to a bowl and add chopped carrots, mushrooms, cilantro, 1/2 teaspoon salt, a few shakes of white pepper, 1 teaspoon cornstarch, and a drizzle of toasted sesame oil, mixing until well combined.
Knot the long beans into shapes as needed
Place the knotted long beans on a clean surface and dust both sides generously with cornstarch, then stuff the knots with the tofu mixture.
In a heated non-stick pan with 1 tablespoon oil, pan fry the long beans until golden brown on both sides, push them aside and sauté garlic until fragrant, add the sauce and chili, coat the long beans lightly, cover with a lid, and simmer for 2-3 minutes or until the stuffing is fully cooked.
Season to taste, add a cornstarch slurry if a thicker sauce is desired, and garnish with sesame seeds.
