Pole Bean Salad with Ginger-Soy Tofu Recipe – Sunset Magazine

Ingredients

• 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)