Garlic Sesame Roasted Green Beans and Tofu

• 1 lb green beans, trimmed
• 1 block (14 oz) firm tofu, drained and patted dry
• 2 tbsp sesame oil
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame seeds
• 1 tsp cornstarch
• Salt to taste
• Black pepper to taste
• Optional: red chili flakes for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Cut tofu into 1-inch cubes and toss with 1 tablespoon sesame oil, salt, and pepper.
3. 3 Spread tofu on a baking sheet and roast for 15 minutes.
4. 4 In a bowl, toss green beans with remaining sesame oil, garlic, salt, and pepper.
5. 5 Add green beans to the tofu and roast for another 10 minutes.
6. 6 In a small bowl, whisk together soy sauce, rice vinegar, sesame seeds, and cornstarch.
7. 7 Remove the baking sheet from the oven and drizzle the glaze over the tofu and beans.
8. 8 Return to the oven for 2-3 minutes until glaze thickens.
9. 9 Serve hot, optionally garnished with red chili flakes.

Equipment

• Baking sheet
• Oven
• Whisk

Variations

• Add shiitake mushrooms for an earthy flavor boost.
• Swap sesame oil for olive oil for a lighter option.

Substitutions

• Use tamari instead of soy sauce for a gluten-free option.
• Coconut aminos can replace soy sauce for a lower sodium choice.

Pairings

• Steamed jasmine rice
• Miso soup
• A crisp white wine or a light Japanese beer

Nutrition

Tips

• For extra crispy tofu, freeze it for 30 minutes before cutting and roasting.
• Ensure the green beans are evenly coated with oil for uniform roasting.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to maintain crispiness.

Freezing: Not recommended due to the texture change in tofu and green beans upon thawing.

Serving Suggestions

• Pairs beautifully with steamed jasmine rice or a simple miso soup.
• Add a side of edamame for extra protein.

FAQ