Golden Tofu, Black Bean and Pepper Bowls

Ingredients

• 600 g extra-firm nigari-set tofu, drained edible weight
• 240 g dry long-grain white rice
• 420 ml water for the rice
• 480 g cooked black beans, boiled without salt and drained (prepared ahead)
• 250 g red bell pepper, cut into strips
• 250 g green bell pepper, cut into strips
• 150 g white onion, thinly sliced
• 30 g olive oil, divided
• 10 g garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano, divided
• 60 ml water for the beans
• 6 g fine salt, divided
• 1/2 tsp ground black pepper

Let’s make it

1. Use the specified already-cooked beans; preparation from dried beans is not included in the 50-minute meal time. Wrap the tofu in a clean towel and press beneath a plate and moderate weight for 15 minutes. Rinse the rice, combine with 420 ml water and 1 g salt in a saucepan, bring to a boil, cover and cook on low for 15 minutes. Rest off the heat, covered, for 10 minutes.
2. While the rice cooks, heat 15 g olive oil in a wide frying pan. Add the peppers, onion, 2 g salt and pepper. Cook over medium-high heat for 10–12 minutes, stirring, until the strips soften and lightly brown; transfer to a covered bowl.
3. Pat the tofu dry and cut into 2.5 cm cubes. Add the remaining 15 g oil to the pan and sear the cubes for 10–12 minutes, turning to brown several sides. Sprinkle with 2 g salt.
4. In a small saucepan, combine the black beans, garlic, cumin, 1/2 tsp oregano, 60 ml water and remaining 1 g salt. Simmer for 6–8 minutes until hot and the garlic is cooked, stirring gently.
5. Fluff the rice and divide among four bowls. Arrange the tofu, beans and pepper-onion strips in separate sections around it. Sprinkle the remaining 1/2 tsp oregano across the rice and tofu and serve.