How to Make Charred String Beans with Tofu-Miso Dressing

This recipe is my take on sumiso, one of the fundamental dressings or condiments of Japanese cuisine. The traditional version is made with a mixture of miso, egg yolks, mirin, and sugar that is cooked down until it becomes as thick as mayonnaise. Instead of using eggs, I went vegan with tofu and eliminated the cooking step for sumiso. I think you get much more flavor this way. If you are a glutton for even more flavor, add ginger, garlic, and scallions to supercharge this recipe. I find these ingredients balance the char on the string beans and complement the “green” flavor of the uncharred parts.