Pohnpeian Breadfruit Tofu Stir-Fry

Ingredients

• 1 1/4 lb breadfruit or waxy potato, peeled and cubed
• 14 oz firm tofu, pressed and cubed
• 8 oz green beans, cut into 1-inch lengths
• 4 tbsp neutral oil, divided
• 1 small onion, sliced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 red chili, sliced
• 3 tbsp soy sauce
• 1/2 cup vegetable stock or water
• 1 1/2 cups rice, for serving
• 2 limes, cut into wedges
• 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
2. Boil the breadfruit or potato cubes in salted water for 8 to 10 minutes, until just tender at the edge of a knife. Drain and let them steam-dry for 5 minutes; a dry surface is what lets them crisp.
3. Press the tofu between paper towels under a weight for 10 minutes, then cube it and pat dry again.
4. Heat 2 tablespoons of the oil in a wide skillet over medium-high heat and fry the tofu in a single layer, undisturbed for 3 minutes, then turning, for 8 minutes total, until golden. Lift it out.
5. Add the remaining oil and the parboiled cubes and fry for 8 to 10 minutes, turning occasionally, until crisp and golden on several sides.
6. Add the onion and green beans and stir-fry over high heat for 3 minutes, then the garlic, ginger, and chili for 30 seconds.
7. Return the tofu, add the soy sauce and stock, and toss for 2 minutes until the liquid reduces to a glaze that coats everything.
8. Taste before adding salt, since the soy sauce carries plenty, then serve over the rice with the cilantro and lime wedges.

Allergen note: Contains gluten and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.