Photography: Greg Dupree; Food Styling: Margaret Dickey; Prop Styling: Lindsey Lower.
45 minutes
Serves 4

Tossed with a bright vinaigrette, tender pole beans and tofu make a hearty vegan dinner. Serve warm or chilled.

Wine pairing: Tablas Creek 2015 Grenache Blanc (Adelaida District, Paso Robles; $30)

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Transfer beans and tofu to a platter or four large plates. Top with cilantro, almonds, and sesame seeds (if using).

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