Crisp Tofu with Vegetables and Sesame-Ginger Dipping Sauce

1. 1

   Preheat oven to 400F.

2. 2

   Place tofu on a rimmed baking sheet lined with a double layer of paper towels; cover with another double layer of paper towels.

3. 3

   Place a baking sheet on top, and weight with canned goods or a heavy skillet.

4. 4

   Let drain 30 minutes, then transfer to a cutting board and pat dry with more paper towels.

5. 5

   Cut tofu into 24 pieces and place in a bowl.

6. 6

   Add sesame seeds, 1/2 teaspoon sesame oil, and 1/4 teaspoon salt; toss to combine.

7. 7

   Arrange tofu in a single layer on a rimmed baking sheet.

8. 8

   Bake until golden brown and lightly crisp on bottom, 12 to 15 minutes.

9. 9

   Use a spatula to flip tofu, and bake until other side is crisp, about 10 minutes more.

10. 10

    Transfer to a plate and let cool completely.

11. 11

    Pulse ginger in a food processor until finely chopped.

12. 12

    Add tahini, tamari, honey, remaining 1 teaspoon sesame oil, and the vinegar; process until combined.

13. 13

    With machine running, add the water.

14. 14

    Process until smooth.

15. 15

    Prepare an ice-water bath.

16. 16

    Bring a pot of water to a boil.

17. 17

    Blanch green beans until crisp-tender and bright green, 1 to 2 minutes.

18. 18

    Use a slotted spoon to transfer beans to the ice bath to stop the cooking.

19. 19

    Let cool, stirring frequently, then drain and pat dry with paper towels.

20. 20

    Divide green beans, cabbage, bell pepper, and tofu into four servings.

21. 21

    Divide sauce among four small cups for dipping, and serve within 2 hours, or refrigerate, covered, for up to 1 day.

22. 22

    (Per Serving)

23. 23

    Calories: 314

24. 24

    Saturated Fat: 2.3g

25. 25

    Unsaturated Fat: 8g

26. 26

    Cholesterol: 0mg

27. 27

    Carbohydrates: 21.3g

28. 28

    Protein: 19.4g

29. 29

    Sodium: 412mg

30. 30

    Fiber: 6.7g

* Per serving · 4 servings · Values may vary.