Sichuan-Style Crispy Tofu and Blistered Green Bean Stir-Fry

Drain the 450 g block of extra-firm tofu, wrap it in clean towels, and press using a tofu press or heavy weight with paper towels for 20 minutes at room temperature (20°C to 22°C / 68°F to 72°F) to expel surplus surface moisture.

Transfer the pressed tofu to a cutting board and cut the block with a chef's knife into even 2.5-cm (1-inch) cubes.

Place the tofu cubes into a small mixing bowl, sprinkle evenly with 2 g fine sea salt and 15 g cornstarch, and toss gently until every cube is lightly and evenly coated.

In a small mixing bowl, whisk together 60 ml vegetable broth, 30 ml soy sauce, 10 ml dark soy sauce, 15 ml rice vinegar, 10 ml pure maple syrup, and 8 g cornstarch until completely smooth.

Using the cutting board and chef's knife, trim and cut the 250 g fresh green beans into 5-cm lengths, slice the 150 g red bell pepper into 1-cm strips, cut the 100 g carrot into matchsticks, slice the 2 serrano chiles, finely mince the 4 cloves of garlic and 15 g ginger, and cut the 3 scallions into 3-cm segments separating the white and green portions.

Set the wok or 30-cm non-stick skillet over medium-high heat, add 15 ml neutral cooking oil, and swirl until shimmering at approximately 180°C (356°F).

Add the cornstarch-dusted tofu cubes in a single layer to the hot wok and sear undisturbed for 4 minutes, then use the wok spatula to flip and cook for another 3 minutes until every side is golden brown and crisp.

Transfer the seared tofu cubes with the wok spatula to the plate lined with paper towels to drain excess surface oil.

Return the wok to high heat at 190°C (374°F), add the remaining 15 ml neutral cooking oil, then add the trimmed green beans and carrot matchsticks, stir-frying actively for 3 to 4 minutes until the beans blister and show charred spots.

Add the red bell pepper strips, sliced serrano chiles, minced garlic, minced ginger, and scallion whites to the wok, stir-frying constantly for 1 to 2 minutes until intensely aromatic.

Whisk the sauce mixture once more to lift settled cornstarch, pour it into the center of the wok, and stir vigorously with the wok spatula for 1 minute as it bubbles vigorously at 100°C (212°F) and thickens into a glossy glaze.

Add the seared tofu cubes and the reserved scallion greens into the wok, folding gently with the wok spatula for 1 minute until the tofu is heated through and glazed in sauce.

Remove the wok from heat, drizzle 5 ml toasted sesame oil over the stir-fry, and verify with an instant-read thermometer that the tofu and vegetables register at or above 74°C (165°F) before dishing up.