Grilled Tofu with Green Bean and Sesame-Ginger Glaze

Instructions

1. 1

   Press the tofu blocks between paper towels with a heavy weight for 15 minutes to remove excess moisture. Cut each block into 4 steaks about 1 inch thick.

   Tip: Properly pressed tofu will develop a golden crust when cooked and absorb the glaze better.

2. 2

   In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, minced ginger, garlic, maple syrup, and water until well combined.

   Tip: This glaze can be made ahead and stored in the refrigerator for up to 3 days.

3. 3

   Dust the tofu steaks lightly with cornstarch on both sides to help them crisp up during cooking.

   Tip: The cornstarch creates a delicate, slightly crispy exterior without adding much flavor.

4. 4

   Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once shimmering, carefully place tofu steaks in the pan in a single layer. Cook for 5-6 minutes on the first side until golden brown, then flip and cook another 4-5 minutes on the second side. Transfer to a plate.

   Tip: Don't move the tofu while it cooks—let it sit undisturbed to develop color and texture.

5. 5

   Add the remaining tablespoon of vegetable oil to the skillet and add trimmed green beans in a single layer. Cook for 5-7 minutes, stirring occasionally, until they develop light browning and are tender-crisp.

   Tip: Green beans cook faster if your skillet is hot, so don't lower the heat too much.

6. 6

   Pour the prepared glaze over the green beans and return the tofu steaks to the pan. Gently toss everything together to coat, cooking for 2-3 minutes until the sauce thickens slightly and coats all the ingredients.

   Tip: Stir gently to avoid breaking the delicate tofu steaks while combining.

7. 7

   Transfer the tofu and green beans to a serving platter, pouring any remaining sauce over the top.

8. 8

   Garnish with toasted sesame seeds and fresh sliced scallions just before serving.

   Tip: Fresh garnishes add brightness and textural contrast to finish the dish beautifully.