Recipe: Sheet Pan Honey-Sesame Tofu and Green Beans
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
Serves 4
Nutritional Info
Ingredients
- 12 ounces
extra-firm tofu, drained and patted dry
Oil or cooking spray
- 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)
Kosher salt
Freshly ground black pepper
- 1
medium scallion, thinly sliced
- 1/4 teaspoon
sesame seeds
Instructions
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. Set aside for 10 to 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 400°F. Lightly oil a baking sheet or coat with cooking spray. Whisk the soy sauce or tamari, 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 half of the prepared baking sheet. Drizzle with the soy sauce mixture. Bake until golden-brown on the bottom, 12 to 13 minutes.
Flip the tofu. Place the green beans in a single layer on the other half of the baking sheet. 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.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Recipe by Chungah Rhee of Damn Delicious
