The much-maligned tofu gets dressed up in lots of sweet chili love in this meal, a meal everybody, from picky vegetarian to tough meat-eater will devour. Crispy tofu will delight the taste buds like an answer to a prayer, and the salty-sweet soy-chili sauce combination will have you singing in gratitude. You won't settle for second best tofu meals after this; this dinner puts tofu to the test and finds it passing with straight As.
Bring a small pot with jasmine rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner. Keep covered and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Line a plate with a paper towel. Cut tofu into ½" dice. Place tofu on plate, cover with a paper towel, and press firmly to remove liquid. Set aside in paper towels, 5 minutes. Once pressed, add tofu to a mixing bowl with cornstarch and toss to coat.
While tofu presses, stem, seed, remove ribs, and cut red bell pepper into ½" dice.
Trim ends off green beans. Halve on an angle.
Trim and cut white portions of green onion into 1" lengths. Slice green portions thinly. Keep green and white portions separate.
Crisp the Tofu
Line a plate with a paper towel.
Place a large non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Add tofu to hot pan and stir occasionally until golden brown, 6-8 minutes.
Remove to towel-lined plate. Season with a pinch of salt and pepper.
Keep pan over medium-high heat.
Cook the Vegetables
Add 1 Tbsp. olive oil, red bell pepper, green beans, and white portions of green onion to hot pan. Stir occasionally until lightly charred and tender, 5-6 minutes.
Add garlic and cook until aromatic, 30-60 seconds.
Finish the Dish
Add tofu, soy sauce, sweet chili sauce, and red pepper flakes (to taste) to pan and stir until combined.
Season with a pinch of salt and remove from burner.
Plate dish as pictured on front of card, garnishing with green portions of green onions. Bon appétit!