For the Crudites
- 1/2 head green cabbage (1 pound), cut into 1/2-inch-thick wedges
- 8 ounces green beans, trimmed, steamed until crisp-tender
- 1 red bell pepper, seeds and ribs removed, cut lengthwise into 1/2-inch-thick strips
For the Sauce
- 5 teaspoons coarsely chopped peeled fresh ginger
- 1/4 cup tahini
- 5 teaspoons low-sodium tamari soy sauce
- 1 1/2 teaspoons honey
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice vinegar
For the Tofu
- 1 1/2 packages firm tofu (21 ounces total), cut into 2 dozen pieces and pressed
- 1 tablespoon toasted sesame seeds
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon coarse salt
- Preheat oven to 400 degrees. Make the sauce: Finely chop ginger in a food processor. Add tahini, tamari, honey, oil, and vinegar; process until combined. With machine running, add 3 tablespoons cool water. Process until smooth.
- Put tofu into a medium bowl. Add sesame seeds, oil, and salt; toss to combine. Arrange tofu in a single layer on a rimmed baking sheet. Bake until golden brown and bottoms are lightly crisp, 12 to 15 minutes. Flip tofu, and bake 10 minutes more. Let cool completely.
- To assemble, divide cabbage, green beans, and bell pepper into 4 servings, and top with tofu. Divide sauce among 4 small cups. Serve within 2 hours, or refrigerate, covered, up to 1 day.
To press the tofu, place it on a rimmed baking sheet lined with a double layer of paper towels, then cover it with another double layer of paper towels. Place a baking sheet on top, and weight with heavy cans. Let stand for 30 minutes, then pat the tofu dry.