Sweet Chili Tofu Rice Bowls

🥘 Ingredients

• black pepper
  1 tsp
• bulgogi sauce
  2 oz
• butter
  4 tbsp
• cooking oil
  4 tsp
• green beans
  8 oz
• jasmine rice
  1 c
• lime
  1 unit
• paper towels
• peanuts
  2 oz
• pho stock concentrate
  1 unit
• salt
  1 tsp
• sesame seeds
  1 tbsp
• sugar
  2 tsp
• sweet Thai chili sauce
  2 oz
• tofu
  1 unit

🍳 Cookware

• small pot
• medium microwave-safe bowl
• large pan

1. 

   1

   Wash and dry all produce. Trim green beans if necessary. Pat tofu dry with paper towels , then dice into 1/2-inch pieces. Zest and quarter lime .

   green beans: 8 oz, tofu: 1 unit, paper towels, lime: 1 unit
2. 

   2

   In a small pot , combine jasmine rice , 1 1/4 cups water, and a pinch of salt . Bring to a boil, then cover and reduce to a simmer. Cook until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1 c, salt: 1 tsp
3. 

   3

   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 minute to ⏱️ 2 minutes . Drain. TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, ⏱️ 5 minutes to ⏱️ 7 minutes .
4. 

   4

   Add peanuts , sugar (use 1 tsp for 2 servings), and 2 TBSP water to a large pan over medium-high heat. Cook, stirring often, until water has evaporated and peanuts are coated and lightly toasted, ⏱️ 3 minutes to ⏱️ 5 minutes . Turn off heat; transfer peanuts to a small bowl. Wash out pan.

   peanuts: 2 oz, sugar: 2 tsp
5. 

   5

   Heat a large drizzle of cooking oil in same pan over medium-high heat. Carefully add tofu to pan and season with salt and black pepper . Cook, turning occasionally, until browned all over, ⏱️ 5 minutes to ⏱️ 10 minutes . Add green beans, pho stock concentrate , sweet Thai 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 minute to ⏱️ 2 minutes .

   cooking oil: 4 tsp, black pepper: 1 tsp, pho stock concentrate: 1 unit, sweet Thai chili sauce: 2 oz, bulgogi sauce: 2 oz, butter: 4 tbsp
6. 

   6

   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 sesame seeds and peanuts. Serve with any remaining lime wedges on the side.

   sesame seeds: 1 tbsp