I always struggle to find fun and delicious ways to make vegetables every night. Just steaming broccoli and mushrooms is fine and all, but when you finally find one great way to eat string beans, you'll never go back to the basic methods.
While flipping through my Dining In cookbook by Alison Roman, I came across her Blistered Green Beans with Creamy Tahini Sauce and Fresh Hot Sauce recipe. I didn't have any of the ingredients her recipe required, but I did have string beans and silken tofu, which I bought to make a slew of vegan sauces. Since tahini is only a crushed sesame paste, I put some tofu, sesame oil, sesame seeds, dill, garlic, and lemon juice in a blender and mixed it all up. The sauce could have been a little thicker. Next time I will combine one part silken tofu to one part medium-firm and see if that helps it become creamier. Once blended I poured the sesame-dill sauce on a serving plate and tossed the sautéed string beans on top with a little Harissa to make it spicy. Crushed red pepper or spicy chili oil work just as well.
Green beans or string beans (lightly salted and sautéed until they are a rich green color)
Silken tofu and medium-firm tofu (2 inch chunks of each)
Sesame seeds and sesame oil
3-4 cloves of garlic
2 tsp rice vinegar
1 tsp lemon juice
Harissa, crushed red peppers, or spicy chili oil (optional)