This Chinese-fusion dish is inspired by Sichuan cuisine. One the secrets I learnt whilst making this dish was to fry the stringless beans in oil first before stir-frying it with the rest of the ingredients. Traditionally, this dish is cooked with Sichuan peppercorn, pork mince and doubanjiang (Chinese chilli bean sauce). However, I'm putting it a twist on my vegan version by using tofu crumble, our Fire Hot Sambal, and marmite!
Result? Equally as tasty with a bowl of warm fluffy rice!
Heat up enough oil to deep fry the beans in a wok or pan. I used around 1 cup for my 20cm pan. Once the oil is hot, gently and carefully add the beans in. Fry it for 2 minutes.
Remove the beans from the oil and set aside. Now, pour away the oil from the pan and return the same pan to the hob.
Turn on the heat to medium. Crumble the tofu and add it to the pan. Stir-fry it for around 1 minute or until slightly golden brown.
Add the fried beans into the pan and stir it well with the tofu. Next, add in the Fire Hot Sambal, marmite and soy sauce. Give it a good stir for 30 seconds on high heat before removing it from the heat completely.
