1 lb (450 g) firm tofu, cut into slices ½ inch (1 cm) thick
3 tbsp (45 ml) vegetable oil
2 tsp steak spice
1 onion, diced
1 red bell pepper, seeded and diced
¾ lb (340 g) green beans, trimmed and blanched
In a bowl, whisk together the soy sauce, water, maple syrup, cornstarch and sambal oelek. Set aside.
In a large non-stick skillet over high heat, brown the tofu slices on one side in 2 tbsp (30 ml) of the oil, about 5 minutes. Season lightly with salt. Flip the slices over and sprinkle with the steak spice. Cook for another minute. Set aside on a plate and keep warm. Rinse out the skillet.
In the same skillet over medium heat, cook the onion and bell pepper in the remaining oil for 5 minutes or until golden. Add the green beans and continue to cook for 2 minutes. Season with salt and pepper. Spread the vegetables out in a serving dish and top with the tofu.
In the same skillet, bring the soy mixture to a boil, whisking constantly, until thickened. Pour the sauce over the tofu and vegetables.