Tofu and Green Beans, Garlic, and Sesame
Prep and cooking time: 30 minutes
- A large cast-iron or heavy steel skillet
- A Frywall that fits (see our sizing guide)
- 1 lb. extra-firm tofu (1 package)
- 1.5 lbs. green beans, ends trimmed
- 3 cloves garlic, minced
- 2 tbsp. sesame seeds
- pinch of salt
- 2 tbsp. vegetable oil for frying
- 1 tbsp. corn starch
- 1 tbsp + 1 tsp. brown sugar
- 4 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 tbsp. mirin (or white wine)
- 1 tbsp. sesame oil
- 2 tbsp. water
Bring a large pot of water with a pinch of salt to a boil.
In a mixing bowl, combine the sauce ingredients and stir until the corn starch and sugar are fully dissolved.
Place the tofu on a cutting board and use a knife to cut through the middle to divide the block in half. Gently press on both halves with a clean towel to remove excess moisture. Cut the tofu into half-inch cubes and set aside.
Boil the green beans for about 4 minutes; they should still be firm and a touch under-cooked. Drain in a colander and rinse with cold water to stop cooking.
In a skillet, heat the vegetable oil on high heat until it just begins to smoke. Place the Frywall into position, and add the tofu. Stir and flip occasionally, allowing the tofu cubes to brown on three or four sides. This will take about 10 minutes total. Use a spatula to carefully remove the tofu from the skillet.
Put the green beans into the hot skillet and stir-fry on high heat until the beans begin to char in spots, about 2 to 3 minutes. Add the garlic to the pan and stir-fry for another 30 seconds. Put the tofu back into the pan, then stir in the sauce and sprinkle on the sesame seeds. The sauce will thicken almost immediately. If it becomes too thick, you can add additional water, one tablespoon at a time. Give everything a final turn and turn off the heat.
Serve hot, over a plate of white rice. Bon appétit and have a delicious weekend.