Green Bean and Tofu Chilli

This is my go to, super-speedy yet packed full of flavour curry.  When I'm cooking it my house fills with the most amazing aromas.  Its spicy, sticky and sweet and works fantastically with the normally bland tasting tofu.   Serve with warmed chapatis and mango chutney, and if you are really hungry you could also add a portion of cauliflower rice.

Ingredients:
250g fried and cubed tofu
200g green beans rinsed, topped and tailed, and cut in half
4 tablespoons thai chili paste
3 tablespoons sesame oil
3 cloves garlic
2 red bird thai chilli, chopped
2 tablespoons fresh ginger, peeled and chopped
1 tsp. unbleached sugar
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1. Steam the green beans for two minutes (no more to ensure they are not too soft at the end off cooking the dish). Take off the heat and set aside.
2. Using a mortar and pestle, crush the garlic, thai chili, and ginger into a paste.
3. Using a wok or nonstick frying pan, heat the sesame oil until it smokes, then add the garlic paste and fry for a minute. Add the blocks of tofu and fry, stirring frequently for 3-5 minutes, until it is golden and crusty. 
4. Now add the chili paste and sugar to the tofu, stir frying until it caramelizes, about 5 minutes. Finally, add the green beans and mix in gently for a minute or two to heat through. Serve hot.

 
 Let me know how you get on or please share your favourite recipes.

​Emma x