Main Course · Serves 2
with Green Beans & Candied Peanuts
This veg-forward rice bowl has protein in the shape of tofu cubes and peanuts. The tofu is cooked in a sweet and spicy glaze that drips extra flavor on everything: fluffy rice, tender green beans, and crunchy candied peanuts. Move over bland tofu, this bowl is bursting with flavor.
Wash and dry all produce.
Trim green beans if necessary. Pat tofu dry with paper towels, then dice into ½-inch pieces. Zest and quarter lime.
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, add green beans and a splash of water to a medium microwave-safe bowl; cover with plastic wrap.
Microwave until tender, 1-2 minutes; drain. TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.
Add peanuts, 1 tsp sugar (2 tsp for 4 servings), and 2 TBSP water to a large, preferably nonstick, pan over medium-high heat. Cook, stirring often, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes.
Turn off heat; transfer peanuts to a small bowl. Wash out pan.
Heat a large drizzle of oil in same pan over medium-high heat. Carefully add tofu to pan and season with salt and pepper. Cook, turning occasionally, until browned all over, 5-10 minutes.
Add green beans, stock concentrate, chili sauce, half the bulgogi sauce, 2 TBSP water, 1 TBSP butter, and juice from two lime wedges. (For 4 servings, use all the bulgogi sauce, 3 TBSP water, 2 TBSP butter, and juice from four lime wedges.) Cook, stirring, until everything is coated in sauce, 1-2 minutes.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lime zest to taste. Season with salt.
Divide rice between bowls and top with tofu mixture. Garnish with peanuts and sesame seeds. Serve with any remaining lime wedges on the side.
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