After baking Ginger Peach Muffins yesterday and these amazing Cinnamon Streusel Pancakes from Two Peas & Their Pod for breakfast this morning, I was in the mood for something savory for dinner tonight.
I was cooking for one tonight, so I threw together some simple Sesame Tofu with Yellow Beans + Ribbon Noodles. The concept is similar to the Red Curry Seitan with Yellow Beans + Ribbon Noodles Alex made last week, but the taste is totally different.
The tofu is deliciously salty without being over-the-top, but if you’re at all conscious or weary of your salt intake, I would recommend using low-sodium soy sauce or substituting some of the soy sauce with a low-sodium broth.
Sesame Tofu with Yellow Beans + Ribbon Noodles
1 pound extra-firm tofu, drained and pressed
1/2 cup soy sauce
2 tbsp honey
2 tbsp sesame oil
1 tbsp liquid smoke
3 garlic cloves, minced
2 tbsp mirin
2 tbsp cornstarch, as needed
1 1/2 cups yellow string (French) beans, trimmed and snapped in half
4 round “nests” Asian ribbon noodles
a few handfuls arugula
toasted white sesame seeds, to garnish
Thinly slice tofu lengthwise, then cut each slice into four rectangles. In a medium bowl or Tupperware container, mix together the soy sauce, honey, sesame oil, liquid smoke, and garlic. Gently toss in the tofu until coated. Cover and let marinate in the refrigerator 1 hour (or however long you can – the longer it marinates, the more flavor will infuse into the tofu), tossing at least once.
Preheat oven to 400⁰F. Lightly oil a baking sheet and transfer the tofu from the marinade onto the sheet. Bake tofu 17-20 minutes, flipping once, until firm and browned. Pour the reserved marinade into a small saucepan along with the mirin and simmer until thickened, adding cornstarch as needed. This will become the sauce for the noodles.
Meanwhile, bring a medium pot of water to boil. Add yellow beans and boil 2 minutes, then add ribbon noodles and boil another 2 minutes until cooked al dente. Drain and toss with sauce and arugula. Garnish with toasted sesame seeds.