Teriyaki Glazed Tofu with Green Beans

Name: Teriyaki Glazed Tofu with Green Beans
Cook time: 15 min
Yield: 4 servings
Ingredients: 450 g extra-firm tofu pressed and cut into 2 cm cubes; 12 g cornstarch for coating the tofu; 30 ml soy sauce divided; 20 ml mirin divided; 15 ml rice vinegar for the glaze; 12 g light brown sugar for the glaze; 6 g garlic finely grated or minced; 8 g fresh ginger finely grated; 30 ml water divided; 20 ml neutral oil divided; 340 g green beans trimmed; 10 ml neutral oil divided; 15 ml soy sauce divided; 10 ml mirin divided; 15 ml water divided; 2 g fine salt for seasoning the green beans if needed; 8 g toasted sesame seeds for garnish; 20 g scallions thinly sliced, for garnish

A stovetop side dish with browned tofu and green beans tossed in a quick teriyaki-style glaze. The sauce reduces to a light coating rather than a heavy glaze, so the vegetables stay bright and the tofu keeps some texture.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

450 g extra-firm tofu pressed and cut into 2 cm cubes
12 g cornstarch for coating the tofu
30 ml soy sauce divided
20 ml mirin divided
15 ml rice vinegar for the glaze
12 g light brown sugar for the glaze
6 g garlic finely grated or minced
8 g fresh ginger finely grated
30 ml water divided
20 ml neutral oil divided
340 g green beans trimmed
10 ml neutral oil divided
15 ml soy sauce divided
10 ml mirin divided
15 ml water divided
2 g fine salt for seasoning the green beans if needed
8 g toasted sesame seeds for garnish
20 g scallions thinly sliced, for garnish

Instructions

Pat the tofu very dry with paper towels. Toss the 450 g tofu cubes with 12 g cornstarch in a medium bowl until lightly coated. The tofu looks evenly dusted, with no dry pockets of cornstarch.
Whisk the glaze in a small bowl: 30 ml soy sauce, 20 ml mirin, 15 ml rice vinegar, 12 g brown sugar, 6 g garlic, 8 g ginger, and 30 ml water. Stir until the sugar dissolves. The mixture looks smooth and the sugar is mostly dissolved.
Heat 20 ml neutral oil in a 30 cm skillet over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until golden on most sides, 8 to 10 minutes. The tofu is browned and feels slightly firm when nudged with a spatula.
Add the green beans and the remaining 10 ml neutral oil to the skillet. Cook, tossing often, for 3 to 4 minutes until the beans turn bright green and are crisp-tender. The beans are bright and tender with some snap in the center.
Pour in the glaze and cook, stirring and tossing, for 1 to 2 minutes until it thickens and coats the tofu and green beans. If the pan looks dry before the sauce thickens, add the remaining 15 ml water a little at a time. The sauce clings in a thin glossy layer and leaves a trail when stirred.
Taste and add up to 2 g salt only if needed. Transfer to a serving dish and finish with sesame seeds and optional scallions. The dish is glossy, the tofu is coated, and the beans still look bright.