Main Course · Serves 2
with Green Beans, Sesame Seeds & Cashews
Savory tofu is the star of this vegan meal. Season and pan-fry it to golden perfection, then drape it in a tangy-sweet apricot-ginger glaze and serve over fragrant jasmine rice alongside tender oven-roasted green beans. Finish with a shower of nutty cashews and sesame seeds, plus a fresh flurry of scallions for the ultimate plant-based plate.
Adjust rack to top position and preheat oven to 425 degrees.
In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Meanwhile, wash and dry produce.
Trim green beans if necessary. Peel and mince or grate ginger. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.
Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into 3⁄4-inch cubes; season all over with salt and pepper.
Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until tender and browned, 12-15 minutes.
Meanwhile, in a large bowl, whisk together ginger, garlic, scallion whites, soy sauce, vinegar, apricot jam, Fry Seasoning, 1⁄2 cup water, and 1 tsp sugar (3⁄4 cup water and 2 tsp sugar for 4 servings). TIP: Don’t worry if your glaze isn’t smooth! It’ll come together when cooked in the next step.
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium- high heat. Add tofu in a single layer and cook, undisturbed, until lightly browned on one side, 2-3 minutes.
Flip tofu, then stir in apricot glaze. Cook, stirring occasionally, until glaze has thickened and tofu is evenly coated, 2-4 minutes.
Fluff rice with a fork and divide between shallow bowls.
Top rice with apricot-glazed tofu and green beans in separate sections. Sprinkle everything with sesame seeds, cashews, and scallion greens. Serve.
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