Garlic Butter Tofu with Green Beans

Name: Garlic Butter Tofu with Green Beans
Cook time: 15 min
Yield: 6 servings
Ingredients: 3000 ml water for boiling and blanching the beans; 6 g fine salt divided; 450 g green beans trimmed; 450 g extra-firm tofu drained and pressed, cut into 2 cm cubes; 2 g fine salt divided; 2 g black pepper freshly ground; 15 ml neutral oil; 15 g unsalted butter divided; 4 clove garlic cloves minced; 30 g unsalted butter divided; 30 ml soy sauce; 15 ml lemon juice freshly squeezed; 2 stalk scallions thinly sliced; 6 g toasted sesame seeds for garnish

This side pairs browned tofu cubes with green beans in a garlic-butter pan sauce, then finishes with soy sauce, lemon, and scallions for a simple vegetable-forward dish with substantial tofu in the lead.

By Julienne

Cook time: 15 minutes

Servings: 6

Ingredients

3000 ml water for boiling and blanching the beans
6 g fine salt divided
450 g green beans trimmed
450 g extra-firm tofu drained and pressed, cut into 2 cm cubes
2 g fine salt divided
2 g black pepper freshly ground
15 ml neutral oil
15 g unsalted butter divided
4 clove garlic cloves minced
30 g unsalted butter divided
30 ml soy sauce
15 ml lemon juice freshly squeezed
2 stalk scallions thinly sliced
6 g toasted sesame seeds for garnish

Instructions

Bring 3000 ml water and 6 g salt to a boil in a large pot. Add the green beans and blanch for 2 minutes, just until bright green and tender-crisp. Drain well and set aside. Beans are vivid green and still have a slight snap.
Pat the tofu dry. Season the cubes with 2 g salt and the black pepper. Tofu surfaces look dry and lightly seasoned.
Heat the oil and 15 g of the butter in the skillet over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until golden on 2 to 3 sides, 6 to 8 minutes total. Tofu is browned at the edges and releases easily from the pan.
Add the garlic and cook for 30 seconds, stirring constantly. Add the remaining 30 g butter, then add the drained green beans and toss for 1 to 2 minutes to coat. Garlic smells fragrant but not browned, and the beans are glossy.
Add the soy sauce and lemon juice, then toss for 30 seconds more. Off the heat, fold in the scallions and top with sesame seeds if using. The sauce lightly coats the tofu and beans without pooling in the pan.