Low in calories and saturated fat, tofu provides a healthful source of protein and makes an energizing snack. Pressing the tofu extracts some of the liquid so it will crisp in the oven.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Preheat oven to 400°F. Place tofu on a rimmed baking sheet lined with a double layer of paper towels; cover with another double layer of paper towels. Place a baking sheet on top, and weight with canned goods or a heavy skillet. Let drain 30 minutes, then transfer to a cutting board and pat dry with more paper towels.
Step 2
Cut tofu into 24 pieces and place in a bowl. Add sesame seeds, 1/2 teaspoon sesame oil, and 1/4 teaspoon salt; toss to combine. Arrange tofu in a single layer on a rimmed baking sheet. Bake until golden brown and lightly crisp on bottom, 12 to 15 minutes. Use a spatula to flip tofu, and bake until other side is crisp, about 10 minutes more. Transfer to a plate and let cool completely.
Step 3
Pulse ginger in a food processor until finely chopped. Add tahini, tamari, honey, remaining 1 teaspoon sesame oil, and the vinegar; process until combined. With machine running, add the water. Process until smooth.
Step 4
Prepare an ice-water bath. Bring a pot of water to a boil. Blanch green beans until crisp-tender and bright green, 1 to 2 minutes. Use a slotted spoon to transfer beans to the ice bath to stop the cooking. Let cool, stirring frequently, then drain and pat dry with paper towels.
Step 5
Divide green beans, cabbage, bell pepper, and tofu into four servings. Divide sauce among four small cups for dipping, and serve within 2 hours, or refrigerate, covered, for up to 1 day.
NUTRITION INFORMATION
Step 6
(Per Serving)
Step 7
Calories: 314
Step 8
Saturated Fat: 2.3g
Step 9
Unsaturated Fat: 8g
Step 10
Cholesterol: 0mg
Step 11
Carbohydrates: 21.3g
Step 12
Protein: 19.4g
Step 13
Sodium: 412mg
Step 14
Fiber: 6.7g
