Ingredients
200 g firm tofu, 250 g green beans, 50 g carrot.
Seasonings
Sichuan pepper oil 10 g (about 2 teaspoons), salt 6 g (about 1 teaspoon), MSG 2 g (about 1/2 teaspoon), and a small piece of ginger.
Instructions
1. Remove the strings from the green beans, cut them on the diagonal into slices, blanch in boiling water until tender, then transfer to cold water to cool, and drain well.
2. Cut the dried tofu into small slices, blanch them in boiling water, then remove and drain well.
3. Wash the carrot, then cut into small slices; mince the ginger.
4. Pile the green bean slices in the center of the plate, arrange the dried tofu slices around the beans, and place the carrot slices on top of the beans.
5. Mix the Sichuan pepper oil, salt, MSG, and minced ginger in a small bowl until well combined, then pour over the green beans and carrot slices, tossing everything together just before serving. This dish is visually appealing with a crisp, tender texture and refreshing aroma, and it is rich in protein, calcium, phosphorus, iron, zinc, beta-carotene, and vitamins C and E.