IT NEVER FAILS to astonish me how much volume vegetables lose when they are roasted. In this case, a veritable mountain of green beans is reduced to a modest topping for rice. But, don’t worry; the flavors are so rich that the dish is eminently satisfying.
SERVES: 3 TO 4
INGREDIENTS:
- 1 pound extra-firm or firm tofu
- ¼ cup soy sauce
- 2 tablespoons mirin (available where Asian foods are sold)
- 3 tablespoons toasted sesame oil
- 2 pounds green beans, ends trimmed
- ¼ pound fresh shiitake mushrooms, stems discarded and caps sliced
- Hot cooked brown or white rice
INSTRUCTIONS:
- Preheat the oven to 425°F. Lightly oil a rimmed baking sheet and a large shallow roasting pan or half sheet pan.
- Wrap the tofu in paper towels and squeeze gently to remove excess moisture. Cut the tofu horizontally into three ½-inch-thick slices.
- Combine the soy sauce and mirin in a large bowl. Whisk in the sesame oil. Brush both sides of the tofu with the soy glaze and arrange on the baking sheet.
- Add the green beans and shiitakes to the bowl and toss to coat with the remaining glaze. Transfer the vegetables and remaining glaze to the pan and arrange in a single layer.
- Place the pans side by side in the oven. (If the pans do not fit side by side, place the tofu on the lower rack.) Roast the tofu for about 15 minutes, until browned on both sides, turning once. Roast the green beans and mushrooms for about 30 minutes, until tender and browned, stirring or shaking the pan occasionally for even cooking.
- Cut the tofu into ½-inch dice and mix into the green beans and mushrooms.
- Serve immediately over the hot rice.
