Spicy Sweet & Sour Tofu

Ingredients

• Tofu

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

  14 oz or 397g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Green beans

  Snap beans, raw

  8 oz or 227g

• Garlic

  Raw

  4 clove or 12g

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Ketchup

  4 tbsp or 60g

• 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

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cornstarch

  ½ cup or 64g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Bring a medium pot of salted water to a boil for green beans. Separately, cook rice according to package directions.
2. While water comes 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.
3. 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.
4. In a large bowl, combine the ketchup, hoisin sauce, rice wine vinegar, and sambal oelek to taste.
5. Drain and pat the tofu dry with paper towels, season with salt and pepper, and toss with cornstarch.
6. 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.
7. Transfer the cooked tofu to the sauce bowl and toss to coat. Season to taste.
8. In the same pan, heat sesame oil. Add garlic, then tomatoes and green beans, and cook until softened.
9. Divide rice, tofu, and vegetables between dishes and serve.