Spicy Tofu and Vegetable Stir-Fry

Name: Spicy Tofu and Vegetable Stir-Fry
Cook time: 15 min
Yield: 4 servings
Ingredients: 180 g jasmine rice rinsed; 360 ml water for steaming rice; 1 g fine salt divided; 45 ml soy sauce for sauce; 15 g chili paste or chili-garlic sauce for sauce; 15 ml rice vinegar for sauce; 8 g sugar for sauce; 30 ml water for sauce; 450 g extra-firm tofu drained and cut into 2 cm cubes; 15 g cornstarch for coating tofu; 2 g fine salt divided; 2 g black pepper divided; 20 ml neutral cooking oil divided; 10 ml neutral cooking oil divided; 12 g garlic minced; 12 g fresh ginger minced; 20 g scallions sliced, whites and greens separated; 200 g green beans trimmed and cut into 5 cm pieces; 150 g red bell pepper sliced into thin strips; 150 g cremini mushrooms sliced; 2 g fine salt divided; 5 ml toasted sesame oil for finishing; 20 g scallions sliced, whites and greens separated; 6 g toasted sesame seeds for garnish

A home-kitchen stir-fry built around browned tofu, green beans, bell pepper, mushrooms, and scallions in a chili-garlic sauce. It is finished with sesame oil and served alongside steamed jasmine rice as a substantial side.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

180 g jasmine rice rinsed
360 ml water for steaming rice
1 g fine salt divided
45 ml soy sauce for sauce
15 g chili paste or chili-garlic sauce for sauce
15 ml rice vinegar for sauce
8 g sugar for sauce
30 ml water for sauce
450 g extra-firm tofu drained and cut into 2 cm cubes
15 g cornstarch for coating tofu
2 g fine salt divided
2 g black pepper divided
20 ml neutral cooking oil divided
10 ml neutral cooking oil divided
12 g garlic minced
12 g fresh ginger minced
20 g scallions sliced, whites and greens separated
200 g green beans trimmed and cut into 5 cm pieces
150 g red bell pepper sliced into thin strips
150 g cremini mushrooms sliced
2 g fine salt divided
5 ml toasted sesame oil for finishing
20 g scallions sliced, whites and greens separated
6 g toasted sesame seeds for garnish

Instructions

Cook the rice: combine the rinsed jasmine rice, water, and 1 g of the salt in a medium saucepan. Cover, bring to a boil, then reduce to low and cook until the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat and keep covered for 5 minutes. Rice is tender and fluffy, with no visible water left in the pot.
While the rice cooks, whisk the soy sauce, chili paste, rice vinegar, sugar, and water together in a small bowl until the sugar dissolves. Sauce is smooth and evenly mixed.
Toss the tofu with cornstarch, 2 g of the salt, and the black pepper until lightly coated on all sides. Tofu looks dry and evenly dusted rather than pasty.
Heat 20 ml of the oil in a large skillet or wok over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until golden on several sides, 8 to 10 minutes. Transfer to a bowl. Tofu is browned and crisp at the edges.
Add the remaining 10 ml oil to the same pan. Add the garlic, ginger, and scallion whites and stir for 20 seconds, then add the green beans, bell pepper, mushrooms, and the remaining 2 g salt. Stir-fry until the vegetables are crisp-tender, 4 to 5 minutes. Vegetables are bright, lightly browned in spots, and still have a firm bite.
Return the tofu to the pan, add the sauce, and toss until everything is evenly coated and the sauce lightly thickens, about 1 to 2 minutes. Off the heat, stir in the sesame oil and most of the scallion greens. Sauce clings to the tofu and vegetables in a glossy layer.
Serve the stir-fry over the rice and finish with the remaining scallion greens. Sprinkle with sesame seeds if using. The dish is hot, saucy, and ready to eat.