Deliciously sticky and full of peppery flavour, this comforting bowl of tofu is just the thing for weeknights that need a fast and filling infusion of flavour without the heaviness. Don’t be shy with the pepper, it’s what gives this dish its addictive kick.
Place rice and 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Reduce heat to low and cover with a lid. Cook for 15 minutes until cooked through. Cover and set aside until ready to serve.
Peel and finely chop ginger. Finely chop garlic. Cut spring onions into 5cm lengths. Thinly slice red chilli.
Place ginger, garlic, 1/2 teaspoon cracked black pepper, soy sauce, sugar, cornflour and 80ml (⅓ cup) water in a bowl and mix to combine.
Cut tofu into 2cm pieces. Trim beans and cut in half diagonally.
Heat sesame oil in a wok or large frypan over high heat. Add tofu and cook, turning, for 4 minutes or until golden brown. Add beans, spring onion and chilli and cook for 2 minutes or until beans are lightly softened.
Add sauce and cook for a further 30 seconds or until beans are tender and sauce has reduced. Divide rice between bowls and top with tofu stir-fry.