1 pkg. (16 oz.) extra-firm tofu, drained, patted dry, and cut into 1/4-in.-thick strips
1/3 cup canola oil
1/3 cup unseasoned rice vinegar
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons mirin
1 tablespoon grated fresh ginger
About 1/4 tsp. kosher salt
3/4 teaspoon sugar
1/2 teaspoon freshly ground pepper
1 1/2 pounds mixed pole beans in various colors, such as blue lake, romano, and wax, trimmed (cut romanos into 2-in. pieces)
1/4 cup cilantro leaves
1/4 cup toasted sliced almonds
Toasted black sesame seeds (optional)
How to Make It
Put drained tofu in a shallow baking dish. In a large bowl, whisk together oil, vinegar, soy sauce, mirin, ginger, 1/4 tsp. salt, the sugar, and pepper; pour over tofu. Set bowl aside but don't wash. Marinate tofu, turning over occasionally, 10 minutes.
Lift tofu to a large nonstick frying pan (pour marinade back into bowl) and cook over medium-high heat until lightly browned on all sides, about 8 minutes total.
Meanwhile, bring a large pot of salted water to a boil. Add beans and cook until crisp-tender, 5 to 6 minutes. Drain well, then pour into marinade and stir well to coat. Add tofu and gently combine.
Transfer beans and tofu to a platter or four large plates. Top with cilantro, almonds, and sesame seeds (if using).
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