Step 1

• Adjust rack to top position and preheatoven to 425 degrees.• In a small pot, combine rice, 1 1⁄4 cupswater (2 1⁄4 cups for 4 servings), and apinch of salt. Bring to a boil, then coverand reduce to a low simmer. Cookuntil rice is tender, 15-18 minutes. Keepcovered off heat until ready to serve.

Step 2

• Meanwhile, wash and dry produce.• Trim green beans if necessary. Peel andmince or grate ginger. Peel and minceor grate garlic. Trim and thinly slicescallions, separating whites from greens.• Open and drain tofu; press out excesswater with paper towels. Halvecrosswise, then stand tofu upright andhalve vertically. Lay flat and cut into3⁄4-inch cubes; season all over with saltand pepper.

Step 3

• Toss green beans on a baking sheet witha drizzle of oil, salt, and pepper. Roaston top rack until tender and browned,12-15 minutes.

Step 4

• Meanwhile, in a large bowl, whisktogether ginger, garlic, scallion whites,soy sauce, vinegar, apricot jam, FrySeasoning, 1⁄2 cup water, and 1 tspsugar (3⁄4 cup water and 2 tsp sugar for4 servings). TIP: Don’t worry if your glazeisn’t smooth! It’ll come together whencooked in the next step.

Step 5

• Heat a large drizzle of oil in a large,preferably nonstick, pan over medium-high heat. Add tofu in a single layer andcook, undisturbed, until lightly brownedon one side, 2-3 minutes.• Flip tofu, then stir in apricot glaze. Cook,stirring occasionally, until glaze hasthickened and tofu is evenly coated,2-4 minutes.

Step 6

• Fluff rice with a fork and divide betweenshallow bowls.• Top rice with apricot-glazed tofu andgreen beans in separate sections.Sprinkle everything with sesame seeds,cashews, and scallion greens. Serve.