150 g firm bean curd (cubed)
50 g dried shiitake mushrooms (rehydrated and quartered)
20 g shallot (minced)
20 g rice bran oil
10 g cornflour
⅛ tsp salt
5 g spring onions (sliced)
sauce:
10 g soy sauce
5 g chu hao paste
5 g chinese black vinegar
8 g rice wine
10 g honey
10 g vegetarian oyster sauce
100 g water/70 g
2 g white pepper
sesame green beans:
130 g green beans (cut into 4cm lengths)
10 g vegetarian oyster sauce
10 g soy sauce
10 g garlic (minced)
5 g sesame seeds
10 g sesame oil
1 pinch chilli flakes
Place the tofu and the beans side by side on a serving plate. Garnish the tofu with spring onions, and the beans with chilli flakes.