Serves: 4
Ingredients
-
16
ounces extra firm tofu
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2-3
tablespoons corn starch
-
2
tablespoons sesame oil, divided
-
1 1/2
cups jasmine rice, dry
-
3
cups water
-
1
tablespoon ginger, grated
-
3
garlic cloves, chopped
-
1/2
cup soy sauce
-
1/2
cup water
-
1/2
cup brown sugar
-
3/4
pound green beans, trimmed
-
1
scallion, chopped
-
1-2
tablespoons sesame seeds
Directions
- Drain liquid out of tofu. You can do this by placing tofu block on a large plate and covering with a cutting board or another plate. Then put something heavy (like a full teapot) on top and let drain for at least 30 minutes.
- Discard the liquid and cut tofu into ½ inch cubes. Sprinkle cornstarch on tofu and lightly cover on all sides.
- In a medium pot, heat 1 tablespoon sesame oil over medium heat. Add rice and stir to coat. Add water, bring to a boil, cover and reduce heat and cook until fluffy.
- Meanwhile, in a medium sized bowl, combine ginger, garlic, soy sauce, water, and brown sugar. Mix until all sugar is dissolved. Set aside.
- Heat remaining 1 tablespoon sesame oil in a non-stick pan over medium-high heat. Add tofu and cook until browned (about 5 minutes), then flip and brown on opposite side (an additional 5 minutes).
- Add soy sauce mixture to pan, bring to a boil, and reduce heat. Stir to make sure tofu is covered. Once liquid starts to thicken, add in green beans and cook for 3-4 minutes.
- Serve tofu and green beans over rice. Top with scallions and sesame seeds.
Photo by Vicky | Things I Made Today