Ingredients
The following ingredients have 4 Servings
- 1 lb. (500 g) extra-firm tofu, drained
- 1/3 cup (3 fl. oz./80 ml) low-sodium soy sauce
- 3 Tbs. dark sesame oil
- 2 Tbs. rice vinegar or sherry vinegar
- 3-inch (7.5-cm) piece of fresh ginger, peeled and grated
- 2 garlic cloves, minced
- 3/4 lb. (375 g) green beans, trimmed
- 1/2 lb. (250 g) shiitake mushrooms, stemmed and halved
- 6 Tbs. (3 3/4 oz./115 g) peanut butter
- 2 Tbs. soy sauce
- 4 tsp. sesame oil
- 4 tsp. rice vinegar
- 1/4 cup (2 fl. oz./60 ml) hot water
Instruction
- Place 3 paper towels on a plate and arrange the tofu on the towels. Top with 3 more paper towels and another plate. Use something heavy, such as a pot, to add weight to the top plate. Let stand for 5 minutes. Change the paper towels and repeat the process once more. This will remove excess moisture from the tofu so that it will caramelize with the marinade. Cut the tofu into 3/4-inch (2-cm) cubes.
- In a large bowl, stir together the soy sauce, sesame oil, vinegar, ginger and garlic. Add the tofu, green beans and mushrooms and toss to coat all the ingredients well. Let marinate at room temperature for 30 minutes, tossing occasionally.
- Preheat an oven to 400°F (200°C). Line a baking sheet with aluminum foil.
- Spread the tofu, green beans and mushrooms on the prepared baking sheet in a single layer and roast, stirring once about halfway through, until the tofu is caramelized on the edges and the vegetables are fork-tender, about 30 minutes.
- While the tofu and vegetables are cooking, make the peanut sauce. In a bowl, combine the peanut butter, soy sauce, sesame oil and vinegar. Stir in the hot water until smooth and creamy.
- Divide the tofu and vegetables among 4 plates and serve, passing the peanut sauce alongside. Serves 4.
- Adapted from Williams-Sonoma <i>School Night</i>, by Kate McMillan (Weldon Owen, 2015)
