Chilli and Sesame Tofu on Garlic Green Beans

Tofu can be SO delicious, despite its sometimes bad reputation. The key, for me, is finding the firmest tofu possible, and marinating it really well. I get mine from the local Chinese super market and it comes in packs of about 12 flat 8cm x 8cm squares. It's really firm and doesn't need any pressing (usually soft tofu needs to be pressed for a long time to drain the liquid). It has the texture of halloumi cheese and absorbs flavour like a sponge.  

In order to gain as much flavour as possible, it's best to marinate your tofu overnight. You can, however, get away with marinating it for 2-3 hours.

For the marinate:

2 tbs sesame oil
1/4 cup light soy sauce
1 tsp brown sugar
1 tsp dry chilli flakes (this is quite hot, use less if necessary)
1/4 tsp coriander powder
1 tsp lemon juice
1/2 tsp garlic powder
1/2 tsp onion powder

I used four squares, which worked out to about 160g of tofu. Slice the tofu into strips and marinate overnight if possible. When ready, cook on medium to high heat in a non-stick pan. There is no need to add extra oil as the marinate already contains oil. Cook for about 5-7 minutes, or until the edges are browned and slightly crisp.

For the green beans:

1 x 400g pack green beans, ends trimmed
2 cloves garlic, crushed
1 tbs sesame oil
Himalayan salt to taste

Boil the trimmed beans for 10-15 minutes, so that they are semi-soft but still bright green. Drain well and return the pot to the heat. Fry the garlic in the sesame oil for about 20 seconds before re-adding the beans. Add salt to taste and toss the beans on the heat for a minute or two.

In a small, dry pan, toast a tablespoon of black and white sesame seeds for 5 minutes while stirring constantly. Serve the tofu atop the green beans and sprinkle with the toasted seeds.

Makes two servings. Enjoy!