Spicy Stir-Fry with Tofu and Green Beans

Ingredients:

• 1 cup jasmine rice
• 1 block (400-450 g) extra-firm tofu, patted dry
• 450 g green beans, ends trimmed
• 2 tbsp Sriracha sauce + extra for serving
• 4 teaspoons soy sauce
• 2 teaspoons of sugar
• 2 teaspoons fish sauce
• 3 tablespoons of vegetable oil
• 1 small red onion, thinly sliced
• 2 cloves garlic, finely chopped
• 0.5 cup torn fresh basil + small leaves for serving
• 1/4 cup salted roasted peanuts, coarsely chopped

Preparation:

1. Cook the rice according to package directions. Set aside and keep warm.
2. Meanwhile, cut the tofu into 24 pieces and gently press between paper towels to remove excess liquid; let sit for 5 minutes.
3. Place the green beans in a large microwave-safe bowl with 1 tablespoon of water. Cover and microwave until bright green, about 5 minutes. Let cool slightly, then drain. In a small bowl, combine the Sriracha sauce, soy sauce, sugar, fish sauce, and 1 tablespoon of water.
4. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu, spread it out in a single layer, and cook, turning occasionally, until golden brown and lightly crisp, 8-10 minutes. Transfer to a plate.
5. Heat the remaining 2 tablespoons of vegetable oil in a skillet over high heat. Add the red onion and cook, stirring, for 2-3 minutes. Add the green beans and cook, stirring once or twice, until lightly charred, 3-5 minutes. Add the garlic and cook until softened, about 30 seconds. Return the tofu to the skillet, add the blended sauce, and cook, stirring, until the beans are coated, about 30 seconds more. Remove from heat and stir in the torn basil.
6. Divide the rice among bowls and top with the stir-fry. Sprinkle with chopped peanuts, basil, and drizzle with Sriracha sauce.