Spicy Sweet & Sour Tofu

Ingredients

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  1 ½ cup or 378g

• White rice

  Long-grain, regular, raw, enriched

  ¾ cup or 139g

• Green beans

  Snap beans, raw

  6 oz or 170g

• Garlic

  Raw

  4 clove or 12g

• Cherry tomatoes

  Red, ripe, raw, year round average

  ¾ cup cherry tomatoes or 112g

• Ketchup

  5 tsp or 25g

• Hoisin sauce

  Ready-to-serve

  2 tbsp or 32g

• Rice wine vinegar

  1 tbsp or 15g

• Chili Sauce, Sambal Oelek

  Roland

  3 tsp or 15g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Cornstarch

  ½ cup or 64g

Directions

1. Wash and dry the fresh produce. Bring a medium pot of salted water to a boil. Snap off and discard the stem ends of the green beans. Drain and dice the tofu. Peel and mince the garlic. Quarter the tomatoes. In a large bowl, combine the ketchup, hoisin sauce, vinegar, and sambal oelek to taste.
2. Fill a medium bowl with ice water. Add the green beans to the boiling water and cook for 3 to 5 minutes until bright green. Drain and transfer to the ice water until cool, then drain thoroughly.
3. In a small pot, combine the rice, salt, and 1½ cups of water. Bring to a boil, then cover, reduce heat to low, and cook for 12 to 14 minutes. Fluff the cooked rice with a fork and set aside.
4. Pat the tofu dry, season, and toss with cornstarch. Heat oil in a medium pan over medium-high heat. Add tofu in a single layer and cook for 13 to 15 minutes until browned. Transfer to a paper towel-lined plate and season.
5. Transfer the cooked tofu to the sauce bowl and toss to coat. Season to taste.
6. In the same pan, heat sesame oil. Add garlic, then tomatoes and green beans; cook until softened. Divide rice, tofu, and vegetables between dishes.