Chile crisp, a fiery dried chile condiment born in southwestern China, generally relies on garlic for crunch and on umami-rich ingredients for oomph.
It serves as the base of this dish’s marinade, which includes black vinegar, a little sesame oil, honey, minced garlic and ginger, as well as some scallions and cilantro. The spicy sauce soaks into the tofu and gets spooned all over the dish.
Tofu and green beans with chile crisp
• 3 tablespoons chile crisp condiment, plus more for serving
• 3 tablespoons soy sauce
• 1 1/2 tablespoons Chinese black vinegar
• 1 1/2 teaspoons sesame oil
• 1 teaspoon honey
• 2 garlic cloves, peeled and minced
• 2 tablespoons scallions, chopped
• 2 tablespoons cilantro, chopped
• 1 (14-ounce) package extra-firm tofu, drained and sliced crosswise into 8 (1/2-inch-thick) slabs
• 3/4 pound green beans
• 1 tablespoon neutral oil, like canola or grapeseed
• White rice, for serving
• 1 tablespoon fresh ginger, minced
Heat oven to 450 degrees. In a baking dish, whisk together the chile crisp, soy sauce, vinegar, sesame oil, honey, garlic, ginger, scallions and cilantro.
Add the tofu slices to the dish, coat them with the sauce, then marinate to heat the oven and trim the green beans.
Add the green beans to a large sheet pan, then drizzle the neutral oil on top and toss to coat.
Slide the green beans to the sides of the pan; arrange the slices of tofu in an even layer in the center.
Pour remaining marinade over the tofu; place in oven.
Roast until the green beans start to blister, about 20-25 minutes.
Serve immediately with rice and extra chile crisp on the side.
Total time: 30 minutes, serves 4.
The marinade can be made ahead and refrigerated for up to two days.