Indonesian-Style Tofu & Green Bean Sambal Stir-Fry

Drain 14 ounces of raw extra firm tofu, wrap the block in paper towels, and place a heavy skillet on top for 10 minutes to press out excess moisture. Once pressed, cut the tofu into 3/4-inch cubes.

Wash and trim 12 ounces of raw green beans, then cut them into 2-inch pieces. Peel and thinly slice 2 medium shallots. Core and slice 1 medium red bell pepper into thin strips. Peel and finely mince 4 cloves of garlic and 1 tablespoon of fresh ginger.

In a small bowl, whisk together 4 tablespoons of defatted peanut powder, 3 tablespoons of sambal oelek, 2 tablespoons of low-sodium soy sauce, the juice of 1 fresh lime, and 4 tablespoons of water until a smooth, emulsified sauce forms.

Heat 1 tablespoon of avocado oil in a large wok or non-stick skillet over medium-high heat. Add the cubed tofu and sear for 6 to 8 minutes, tossing occasionally, until golden brown on all sides. Transfer the tofu to a plate and set aside.

Add the remaining 1 tablespoon of avocado oil to the same wok over high heat. Add the 12 ounces of green beans and sliced red bell pepper. Stir-fry for 4 to 5 minutes until the green beans are blistered and tender-crisp.

Reduce the heat to medium. Add the 2 sliced shallots, 4 minced garlic cloves, and 1 tablespoon of minced ginger to the wok. Stir-fry for 1 to 2 minutes until highly fragrant, ensuring the garlic does not burn.

Return the seared tofu to the wok. Pour the sambal peanut sauce over the ingredients. Toss continuously for 1 to 2 minutes over medium heat until the sauce warms, thickens, and evenly coats the tofu and vegetables. Serve immediately.