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1
Preheat oven to 400F.
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2
Place tofu on a rimmed baking sheet lined with a double layer of paper towels; cover with another double layer of paper towels.
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3
Place a baking sheet on top, and weight with canned goods or a heavy skillet.
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4
Let drain 30 minutes, then transfer to a cutting board and pat dry with more paper towels.
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5
Cut tofu into 24 pieces and place in a bowl.
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6
Add sesame seeds, 1/2 teaspoon sesame oil, and 1/4 teaspoon salt; toss to combine.
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7
Arrange tofu in a single layer on a rimmed baking sheet.
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8
Bake until golden brown and lightly crisp on bottom, 12 to 15 minutes.
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9
Use a spatula to flip tofu, and bake until other side is crisp, about 10 minutes more.
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10
Transfer to a plate and let cool completely.
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11
Pulse ginger in a food processor until finely chopped.
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12
Add tahini, tamari, honey, remaining 1 teaspoon sesame oil, and the vinegar; process until combined.
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13
With machine running, add the water.
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14
Process until smooth.
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15
Prepare an ice-water bath.
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16
Bring a pot of water to a boil.
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17
Blanch green beans until crisp-tender and bright green, 1 to 2 minutes.
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18
Use a slotted spoon to transfer beans to the ice bath to stop the cooking.
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19
Let cool, stirring frequently, then drain and pat dry with paper towels.
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20
Divide green beans, cabbage, bell pepper, and tofu into four servings.
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21
Divide sauce among four small cups for dipping, and serve within 2 hours, or refrigerate, covered, for up to 1 day.
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22
(Per Serving)
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23
Calories: 314
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24
Saturated Fat: 2.3g
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25
Unsaturated Fat: 8g
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26
Cholesterol: 0mg
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27
Carbohydrates: 21.3g
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28
Protein: 19.4g
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29
Sodium: 412mg
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30
Fiber: 6.7g
