Tofu Peanut Stir-Fry

Add the midnight grains and 4½ cups water to a medium saucepan and bring to a boil. Reduce heat to low, cover, and cook until the rice is tender and water is absorbed, about 25 to 30 minutes. Remove from heat and set aside to steam for 5 minutes, covered. Thinly slice the Thai chiles.

Drain 1½ packs of tofu and save the remainder for your own use. Hand tear the tofu into 2 inch pieces and pat dry with paper towels. Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add half of the tofu pieces and cook until golden and crispy, about 3 to 5 minutes per side. Transfer crispy tofu to a paper towel-lined plate and sprinkle with salt. Repeat with second batch of tofu.

Return the nonstick skillet to medium-high heat. Once hot, add the green beans and cook, tossing occasionally, until tender and blackened in spots, about 2 to 4 minutes. Sprinkle with salt and transfer to a plate.

Return the skillet to medium heat with just 1 tbsp sesame oil. Add the peanuts and as much sliced chile as you’d like. Cook until chile is fragrant and peanuts are toasted, about 1 to 2 minutes.

In a medium bowl, combine the remaining sesame oil, peanut butter, rice vinegar, chile garlic sauce, and ½ cup warm water. Mix until well combined and add the toasted peanuts and chiles.

Divide the midnight grains between plates. Top with crispy tofu, charred green beans, and red cabbage. Drizzle with peanut sauce. Dig in!