Szechuan string beans with tofu in black bean sauce Serving Size - 4 Prepared By - Rey Recipe Rating
			2 lb string beans, stem-ends removed 1 lb firm tofu, cut into ½ inch thick triangles 1 tbsp fermented black bean sauce 1 tbsp chili garlic sauce dark soy sauce to taste 2 tbsp water 1 inch piece fresh ginger, peeled and grated 10 cloves garlic, minced 1 tsp canola oil 3 tbsp olive oil 1/2 tsp vegetable bullion paste 1 tsp kosher salt
			Boil 2 cups of salted water then over tofu triangles. Let soak for about 15 minutes. Drain and dry on paper towels. Place beans in large non-stick skillet. Add canola oil and toss to coat. Bring temperature to high and cook beans, covered, until charred and blistered, about 10 minutes or so. Stir occasionally. Transfer beans to bowl and keep warm. Return pan to stove. Add one tablespoon olive oil and sauté tofu on high heat for about 4-5 minutes, turning half way. Transfer to a warm bowl. Using the same pan, add remaining olive oil. Sauté ginger and garlic together until aromatic. Add fermented back beans, garlic chili sauce, and string beans. Continue sautéing until string beans becoming coated with sauce. Add water, soy sauce, tofu and toss gently to coat. Serve at once with white rice. Serve more chili sauce on the side if you can take it!