Tofu Peanut Stir-Fry

Add the midnight grains, 1½ cups (3 cups) water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer, stirring occasionally, until the water is absorbed and the grains are tender, 30 to 35 minutes. Remove from heat and set aside, covered, to steam for 5 minutes.

Drain the tofu, tear into 2 inch pieces, and pat dry with a clean kitchen towel. Peel and mince the garlic. Thinly slice the Thai chile into rounds.

Heat 2 tbsp (4 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Add tofu nuggets and cook until lightly golden and crispy, 5 to 7 minutes. Transfer crispy tofu to a paper towel-lined plate and sprinkle with salt.

Wipe the skillet clean, then return it to medium-high heat. Add green beans and cook, tossing occasionally, until tender and blackened in spots, 2 to 4 minutes. Sprinkle with salt and add to the plate with the crispy tofu.

Add just 2 tsp (4 tsp) sesame oil, peanuts, and a pinch of sliced Thai chile to the skillet. Cook until chile is fragrant and peanuts are toasted, 1 to 2 minutes. In a medium bowl, combine minced garlic, remaining sesame oil, peanut butter, rice vinegar, chili garlic sauce, and 2 tbsp (4 tbsp) water. Mix well, and add the sliced Thai chile and toasted peanuts.

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