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Meedra Sodha’s vegan recipe for dry-fried beans with minced tofu | The new vegan
Runner beans on a bed of minced tofu spiked to the max with Sichuan spice
When I had my first blistered and wrinkly Sichuanese dry-fried beans, I ate them like McDonald’s fries. They were salty, soft and crunchy, which in my book are all bywords for addictive. Traditionally, the beans would have been dry-roasted, but these days, in most restaurants at least, they’re deep-fried and served with pork. In my version, I’ve fried them hot and hard in a little oil and served them over a soft mound of tofu seasoned with some of the finest ingredients from the Sichuanese pantry.