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.

　　

Ingredients

Serves 4

　　21 ounces (1 1/2 packages) firm tofu, drained and halved crosswise

　　1 tablespoon sesame seeds, toasted (page 57)

　　1 1/2 teaspoons toasted sesame oil

　　Coarse salt

　　5 teaspoons coarsely chopped peeled fresh ginger

　　1/4 cup tahini (sesame seed paste)

　　5 teaspoons low-sodium tamari soy sauce

　　1 1/2 teaspoons honey

　　1 teaspoon rice vinegar

　　3 tablespoons cool water

　　8 ounces green beans, trimmed

　　1/2 head green cabbage, cut into 1/2-inch-thick wedges

　　1 red bell pepper, ribs and seeds removed, cut lengthwise into 1/2-inch-thick strips

　　

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

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