TERIYAKI- GLAZED CRISPY TOFU with GREEN BEANS

Ingredients

1 (14- to 15-ounce) container extra-firm tofu, pressed, drained, and cut into 1-inch cubes (see page 237)

3 tablespoons cornstarch

1 teaspoon onion powder

¼ cup neutral oil (such as grapeseed, vegetable, or canola), plus more as needed

12 ounces fresh green beans, preferably French (haricots verts), or thawed frozen, if fresh beans aren't in season

1(1-inch) piece fresh ginger, peeled and minced (about 1 tablespoon)

1 bunch scallions, white and light green parts only, roughly chopped (about ⅔ cup)

1 garlic clove, halved

Teriyaki Sauce

1/2 cup soy sauce

1/4 cup mirin

3 Tbsp brown sugar

1 Tbsp honey

1 garlic clove, halved

1 Tbsp cornstarch

Directions

In a large bowl, gently toss the tofu in cornstarch and onion powder until the cubes are lightly coated.

Heat the oil in a large deep skillet set over medium-high heat until the oil is hot and looks shiny. Add the tofu cubes to the pan carefully, making sure they aren't crowded together.

(If there's not enough space, it's a good idea to fry them in batches.) Fry, stirring only occasionally to allow for browning, until crispy on all sides, about 5 minutes total. Using a slotted spoon, transfer the tofu to a paper-towel-lined plate.

Reduce the heat to medium, adding a little more oil as needed, and add the beans. Cook and toss until cooked through. If your beans are fresh and raw, this might take up to 10 minutes; if you use thawed frozen, it will take more like 5. Add the ginger, scallions, and garlic, stirring with the beans until the aromatics smell fragrant, another 2 minutes. Drizzle in the teriyaki sauce and toss until everything is coated. Gently toss in the tofu, adding a little more sauce if necessary (be judicious, though-it's sweet!) and serve right away.