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 & 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
Preparation
Bring a pot of water to boil, add a pinch of salt, then blanch green beans in hot water for 2 mins. Remove & soak green beans in an ice water bath. ✅To make the stuffing, place pressed tofu in a food processor/blender, pulse a few times until it turns pasty. Transfer tofu into a bowl & add in chopped carrots, mushrooms, cilantro, 1/2 teaspoon of salt, a few shakes of white pepper, 1 teaspoon cornstarch & a drizzle of toasted sesame oil. Mix all ingredients until well combined.
Place knotted long beans on a cleaned surface & generously dust both sides with cornstarch. Stuff long beans knot with tofu mixture.
In a heated non-stick pan with 1 tablespoon oil, pan fry long beans until golden brown on both sides. Push them aside & sauté garlic until fragrant. Add in sauce, chili & lightly coat long beans with sauce. Place a lid over & let simmer for 2-3 mins or until the stuffing is fully cooked. (Leftover filling can be turned into tofu cakes?)
Season accordingly, add cornstarch slurry for a thicker sauce & garnish with sesame seeds.