Pole Bean Salad With Ginger-Soy Tofu

• 1 pkg. (16 oz.) extra-firm tofu, drained, patted dry, and cut into 1/4-in.-thick strips
• 1/3 cup canola oil
• 1/3 cup unseasoned rice vinegar
• 2 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons mirin
• 1 tablespoon grated fresh ginger
• About 1/4 tsp. kosher salt
• 3/4 teaspoon sugar
• 1/2 teaspoon freshly ground pepper
• 1 1/2 pounds mixed pole beans in various colors, such as blue lake, romano, and wax, trimmed (cut romanos into 2-in. pieces)
• 1/4 cup cilantro leaves
• 1/4 cup toasted sliced almonds
• Toasted black sesame seeds (optional)

1. Put drained tofu in a shallow baking dish. In a large bowl, whisk together oil, vinegar, soy sauce, mirin, ginger, 1/4 tsp. salt, the sugar, and pepper; pour over tofu. Set bowl aside but don't wash. Marinate tofu, turning over occasionally, 10 minutes.
2. Lift tofu to a large nonstick frying pan (pour marinade back into bowl) and cook over medium-high heat until lightly browned on all sides, about 8 minutes total.
3. Meanwhile, bring a large pot of salted water to a boil. Add beans and cook until crisp-tender, 5 to 6 minutes. Drain well, then pour into marinade and stir well to coat. Add tofu and gently combine.
4. Transfer beans and tofu to a platter or four large plates. Top with cilantro, almonds, and sesame seeds (if using).

canola oil, rice vinegar, soy sauce, mirin, ginger, kosher salt, sugar, freshly ground pepper, beans, cilantro, almonds, black sesame seeds

Taken from www.myrecipes.com/recipe/pole-bean-salad-ginger-soy-tofu (may not work)