Poached Tofu and Green Beans with Wasabi Glaze Recipe

To make the wasabi glaze, in a small bowl, combine the wasabi powder and vinegar; mix well to form a smooth paste. Add the peanut oil, teriyaki sauce, and sesame oil; mix well and set aside.
Place the block of tofu on a flat surface. Cut in half lengthwise. Cut each half into 4 equal sections. Using 3 green beans per tofu square, carefully insert the beans through the center and out the other side of each square, so that the tips are exposed on either side.
In a large skillet, bring the vegetable stock to boll over moderate heat. Add the tofu squares, cover, and cook 2 to 3 minutes per side, or until the tofu is slightly tender to the touch. Remove with a slotted spatula and drain on paper towels. The tofu either can he served immediately or covered and refrigerated until Chilled, up to 3 hours. Drizzle with the glaze and garnish with the sesame seeds before serving.