Delicious Recipes by Cookin Foods

• 2 (14 oz) package extra-firm tofu, drained and sliced into ½-inch slabs 
• 1.5 lb green beans, trimmed 
• 1 tbsp neutral oil (canola or grapeseed) 
• 2 Cups (Uncooked) White rice, for serving
   

• 1/3 cup chile crisp
• 1/3 cup soy sauce 
• 3 tbsp Chinese black vinegar 
• 3 tsp toasted sesame oil 
• 2 tsp honey 
• 4 garlic cloves, minced 
• 2 tbsp minced fresh ginger 
• 4 tbsp chopped scallions 
• 4 tbsp chopped cilantro

Set the oven to 450°F. This is not a typo. We’re roasting, not gently persuading vegetables.

In a baking dish or large bowl, whisk together the chile crisp, soy sauce, black vinegar, sesame oil, honey, garlic, ginger, scallions, and cilantro. It should smell spicy, salty, and a little threatening.

Add the tofu slices to the sauce and turn to coat. Let them sit while the oven finishes heating and you deal with the green beans. This is not a long emotional soak—just enough to get the point across.

Toss the green beans with the neutral oil and spread them out on a large sheet pan. Push them toward the edges so they get hot and blistery.

Arrange the tofu slices in a single layer in the center of the pan. Pour any remaining sauce over the tofu. Don’t waste flavor.

Slide the pan into the oven and roast for 20–25 minutes, until the green beans are blistered and slightly charred and the tofu is hot, saucy, and lightly caramelized on the edges.

If you want more color, leave it in longer. This dish can take it.

Spoon everything over rice. Add more chile crisp if you’re brave or having a day. Eat while hot.

• If the tofu looks pale, roast longer. 
• If the beans aren’t blistered, your oven is lying.