Delicious 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⠀
- sauce ingredients: mix together 2.5 tablespoons soy sauce, 1 tablespoon hoisin sauce, 2 teaspoons hot bean paste in 1 cup water until well combined.⠀
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. 2. 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.⠀
Swipe left to watch the video on how to make knotted beans.⠀
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.⠀
