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)
Kosher salt
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.
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