Garlic, Ginger, Sticky Crispy Tofu

a dinner solution for literally right now

Happy Wednesday, friends!

I hope it is a happy Wednesday for you. It is still raining here in the past (Tuesday, 4pm), and I wasn’t actually going to write to you today, but I have made this dinner four nights last week, and we had it last night, and we are going to have it again— slightly tweaked— tonight. Which kind of compelled me to write to you about it, no?

Here’s the deal: we press and crumble extra-firm tofu into chunks and nuggets and little friable bits. We toss green beans in sesame oil, turn the heat up high, don’t touch them and burn the shit out of the beans. Blacken them! Burn them! Char them so the skin blisters and splits! Then we fry the tofu fragments until crisp (same pan, so easy); make an unbelievably fast very spicy sweet-sour sticky sauce; stir it all together; shred a whole bunch of Thai basil and fresh green herbs; and serve it on a heap of sticky rice. I mean. My God! My God! Also you can shove in like a couple of courgettes in with the beans, all chopped up, and they are also amazing and then you have eaten more vegetables for health but also deliciousness.