Green beans Szechuan style on silken tofu

Ingredients for 2 servings:

• 350 g silken tofu
• 2 tbsp sesame oil
• 1 small onion(s), cut into strips
• 1 tsp fresh ginger, finely chopped
• 1 tbsp Szechuan pepper, freshly ground
• 1 small chili pepper(s), finely chopped, amount according to your taste
• 200 g beans, green, frozen
• Salt
• 2 tbsp white wine vinegar, vegan
• 2 tbsp soy sauce, light
• 1 tbsp lemon juice
• some coriander leaves, fresh, finely chopped, optional

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 30 minutes

spicy, vegan, vegetarian

Unwrap the silken tofu and drain the liquid. Place it in a bowl and let it drain for about 2 hours. Or refrigerate overnight. Sauté the onion strips in oil, then add the ginger, chili pepper, and Sichuan peppercorns and cook briefly. Add a small amount of water to the thawed green beans, add a little salt, and steam for 5 minutes with the lid closed. Season with vinegar, soy sauce, and lemon juice. Carefully cut the room-temperature silken tofu into four slices and place on the plates. Arrange the green beans on top of the tofu. Serve with crispy fried potatoes or rice. Optionally, sprinkle with chopped cilantro or parsley. Tip: As a substitute for Sichuan peppercorn, you can use 1/2 teaspoon ground black pepper, 1/2 teaspoon ground coriander, and 1 teaspoon orange zest.