Spicy green beans and tofu

Serves 4

I like to begin by cooking my rice. That way it's ready when the rest of the ingredients are finished. We use an Instant Pot but you can use whatever method you like.

Prepare tofu:
- Chop the tofu into 1/4" cubes
- Make sauce by mixing 1 tbsp soy sauce, 1 tsp sesame oil
- In a bowl, mix the tofu with the sauce and let it marinate for 15 minutes (you can skip this step if in a hurry) or until the tofu has soaked up most of the liquid
- Add the marinated tofu and corn starch to a ziploc bag and toss until the tofu is coated
- Meanwhile, heat the oil in a large pan on medium heat. Add the tofu when ready and fry cubes until golden. Toss often to prevent sticking.

Prepare green beans:
- While the tofu is frying, preheat the oven to 400°
- Rinse the green beans and trim the ends
- Mince 2 cloves of garlic
- Mince ginger
- Make sauce by mixing 1 tbsp soy sauce, 1 tsp sesame oil, and sriracha
- Toss the sauce with the green beans, garlic, and ginger in a bowl until beans are coated
- Add green beans to a baking tray and put in the oven for 15 - 20 minutes or until the beans become caramelized

Bring it all together:
- Chop shallots and red pepper into thin slices
- Mix the thai red curry paste in a bowl with 2 tbsp of water
- When the tofu is golden brown, remove it from the pan and put aside
- Add some more oil to the pan, then add the red pepper and shallots
- Once the red pepper and shallots are slightly wilted, add the green beans, and thai curry paste sauce. Fry until the sauce reduces and thickens
- Add the tofu and stir until well mixed
- Squeeze lime juice over top and serve over rice