Chilled Silken Tofu with Garlic Ginger Green Beans

Name: Chilled Silken Tofu with Garlic Ginger Green Beans
Yield: 2-3
Ingredients: Silken Tofu: 1 lb package; soy sauce: 3 Tbsp; sesame oil: 1 Tbsp; rice vinegar: 2 tsp; sriracha: 2 tsp; sesame seeds: 1 Tbsp; scallions: 3; fresh green beans: 1 lb; soy sauce: 3 Tbsp; sesame oil: 1 Tbsp; minced garlic: 1 Tbsp; fresh ginger: 1 Tbsp; fish sauce: 1 tsp; Brown Rice: 1 1/2 cup (dry)

Ingredients

Tofu
1 lb package Silken Tofu
3 Tbsp soy sauce
1 Tbsp sesame oil
2 tsp rice vinegar
2 tsp sriracha
1 Tbsp sesame seeds
3 scallions
sliced
Green Beans
1 lb fresh green beans
3 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp minced garlic
1 Tbsp fresh ginger
1 tsp fish sauce
Optional: omit for vegetarian or vegan
Rice
1 1/2 cup (dry) Brown Rice
I use instant

Directions

I have a new food crush, and an unlikely one at that: silken tofu (also known as “soft” or “Japanese-style” tofu). In the past, my only experience cooking with it was in sauces or vegan desserts – usually to make something creamy without the use of dairy. Recently, I found myself eating it twice at restaurants, prepared in two ways that couldn’t be more different.

The first was an intensely flavorful mapo tofu at Panda Gourmet. It was prepared in a spicy sauce that had an ingredient that actually numbed your tongue. The flavor of the tofu itself was completely masked by a million other flavors. And the dish wasn’t vegetarian, but prepared with ground beef.

The second was part of a Japanese tasting menu in New York. It was served completely plain, with a side of some sort of soy based sauce. Rather than cubed, it was served with a spoon – almost like a thick yogurt. At first the dish struck me as sort of bland, but also so fresh. I found myself after that thinking about the flavor and texture of the tofu all by itself.

Freshly scooped tofu at En Japanese Brasserie in New York

And that’s how I found myself making this dish. This is much more like the second version. I worried, in fact, that between the texture, the temperature, and the mild flavor my husband wouldn’t eat it – but he cleaned his plate! I actually loved the juxtaposition of hot rice and cold tofu, and the textures were nice together too.

This dish is easy to make on a week day, and incredibly satisfying! I expect we’ll be making it again.

In searching for recipes, I also came across a couple for mapo tofu – one vegetarian with mushrooms and one with meat as we had it at the restaurant. I’m looking forward to trying these out once my month without sugar is up!

Steps

1 Done	For the tofu Carefully remove tofu from package in one piece into a rimmed dish. Slice most of the way through about 2" apart. Whisk to combine all remaining ingredients, except scallions. Pour over tofu. Top with scallions and let marinate in the refrigerator for 30 minutes or longer while you prepare your rice and green beans.
2 Done	For the green beans Steam the green beans in a wok or large covered pan using a small amount of water. Once the water is gone, add remaining ingredients and stir well. Cook on low until green beans reached your desired level of tenderness. Remove from heat and leave covered until ready to serve.
3 Done	Rice Cook rice according to package.
4 Done	To Serve Serve tofu over rice with a side of green beans. Spoon remaining marinade over the rice and tofu. If saving some for the next day, I recommend storing the tofu separately so you can eat the rice and green beans warm and the tofu cold (learned this one from experience!)