Perhaps the most time-intensive element of this recipe is waiting for the tofu to dry out. That's when you do the rest of the prep — making the sauce and cutting the veggies — so by the time you pop everything into the oven to cook, the 10 minutes or so it takes goes by in a flash. Would you expect anything less from a recipe from Damn Delicious?
The honey in this recipe not only brings balance to the heat of the ginger and red pepper flakes, but also helps the tofu crisp up as it bakes. Be sure to pick up extra-firm tofu; it holds up best during cooking. Green beans are paired with the tofu because they play so nicely with this sauce, but really any vegetable would do — we're using radishes the next go-around.
Sheet Pan Honey-Sesame Tofu and Green Beans
Oil or cooking spray
12 ounces extra-firm tofu, drained and patted dry
2 tablespoons reduced-sodium soy sauce or tamari
3 cloves garlic, minced
1 tablespoon honey
1 tablespoon grated peeled fresh ginger
1 teaspoon toasted sesame oil
1 pound green beans, trimmed
2 tablespoons olive oil
1/4 teaspoon red pepper flakes (optional)
Freshly ground black pepper
1 scallion, thinly sliced
1/4 teaspoon sesame seeds
Arrange a rack in the middle of the oven and heat to 400°F. Lightly oil a baking sheet or coat with nonstick spray.
Meanwhile, line a large plate with paper towels, and place the tofu on top. Cover with more paper towels and place a heavy item on top, pressing down on the tofu. Let rest for at least 10 to 30 minutes.
Whisk the soy sauce, garlic, honey, ginger, and sesame oil together in a large bowl; set aside.
Cut the tofu into triangles and place in a single layer on one side of the prepared baking sheet. Drizzle with soy sauce mixture. Bake until golden-brown on the bottom, 12 to 13 minutes.
Flip the tofu. Add the green beans onto the opposite side of the baking sheet in a single layer. Drizzle with the olive oil and sprinkle with the red pepper flakes; season with salt and pepper.
Return to the oven and bake until the tofu is golden-brown on the second side, 10 to 12 minutes more. Sprinkle with the scallions and sesame seeds and serve immediately.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Recipe by Chungah Rhee of Damn Delicious