Tofu and Green Bean Stir-Fry
- Rice, uncooked white or brown (enough for 2 nights) - 2 cups
- Tofu, extra-firm - 16 oz , 1/2" / 1.3 cm cubes (vacuum-packed preferable)
- Green beans - 1 lb , 2” / 5 cm pieces
- Jalapenos (opt) - 1 , diced
- Green onions - 1 stalk , chopped, green and white parts combined
- Edamame, shelled - 1 cup
- Cornstarch - 1 Tbsp
- Garlic powder - 1 tsp
- Salt - 1/2 tsp
- Paprika, smoked - 1/2 tsp
- Oil, cooking - 2 Tbsp
- Ginger - 2 tsp , grated
- Garlic - 4 cloves , chopped
- Water - 3 Tbsp
- Hoisin sauce - 3 Tbsp
- Ketchup - 1 Tbsp
- Soy sauce, low-sodium - 1 Tbsp
- Sugar - 1/2 tsp
- Chili garlic sauce - 1/2 tsp
Rice - This makes enough for 2 nights. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Green beans / Jalapenos / Ginger / Garlic - Prep as directed. Store green beans in one container. Store jalapenos in a second container. Store ginger and garlic in a third container. (Can be done up to 5 days ahead)
Pre-cook green beans - Place green beans in a microwave-safe container. Cover with a damp paper towel and microwave on high until tender, 4 to 6 minutes. (Can be done up to 5 days ahead)
Make Hoisin stir-fry sauce - Combine ginger, garlic, water, hoisin sauce, ketchup, soy sauce, sugar, and chili garlic sauce. (Can be done up to 5 days ahead)
Green onions - Chop green onions. (Can be done up to 2 days ahead)
Edamame - Defrost edamame in the microwave.
Toss tofu with cornstarch, garlic powder, salt, and smoked paprika.
Heat a nonstick pan over medium-high heat. Add oil and then tofu. Sear tofu on all sides until golden brown, 6 to 8 minutes.
Move tofu to the side of the pan. Add green beans, jalapenos, and edamame and saute until heated through.
Pour sauce over tofu and vegetables. Bring to a simmer. Simmer until sauce thickens, 2 to 3 minutes more.
If rice was made ahead, reheat in the microwave (reserve half for Wednesday).
Serve stir-fry over rice with green onions on top. Enjoy!