Firm tofu and green beans form a striking visual presentation in this low-fat, Japanese-inspired dish. It makes a stunning first course or, paired with ginger-accented buckwheat noodles or miso-laced rice, a healthful and elegant main course.
Ingredients
- 1/4 cup wasabi powder
- 2 tablespoons seasoned rice wine vinegar
- 2 tablespoons peanut oil
- 1 tablespoon teriyaki sauce
- 1/2 teaspoon Asian sesame oil
- 14 ounces firm tofu (1 block)
- 24 small thin green beans (about 1/2 pound), blanched
- 2 cups homemade vegetable stock or canned vegetable broth (preferably low-sodium)
- Black sesame seeds, for garnish
Directions
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.
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Submitted 5/31/06.
Source: Red, Hot and Green
Submitted By: b smith
Poached Tofu and Green Beans with Wasabi Glaze