Sheet Pan Tofu and Green Beans
Meals

Sheet Pan Tofu and Green Beans

A sheet-pan tofu and green bean dinner with rice and a spicy soy-vinegar sauce.

Ingredients

Sheet Pan

  • 2 (16 oz) packages extra-firm tofu, drained and sliced into ½-inch slabs
  • 1½ lb green beans, trimmed
  • Neutral oil or avocado oil, as needed
  • ½ cup uncooked white rice, for serving

Spicy Sauce

  • ¼ cup chili crisp
  • 1 tbsp soy sauce
  • 1 tbsp Chinese rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey or agave
  • 1 garlic clove, minced
  • ½ tsp minced fresh ginger
  • 1 tbsp chopped scallions
  • 1 tbsp chopped cilantro

Instructions

1

Get rice going

Start rice first, using a pressure cooker or rice cooker if you have one.

2

Heat the oven

Preheat oven to 450°F. This high heat is intentional; the goal is roasted, not steamed, tofu and green beans.

3

Make the sauce

In a baking dish or large bowl, whisk chili crisp, soy sauce, Chinese black vinegar, toasted sesame oil, honey or agave, garlic, ginger, scallions, and cilantro until combined.

4

Marinate tofu briefly

Add sliced tofu to the sauce and turn to coat. This is a short flavor coating, not a long marinade.

5

Set up the sheet pan

Spread green beans on the sheet pan and spread them out. Push them toward the edges so they can blister. Arrange tofu slices in a single layer in the center. Pour remaining sauce over the tofu; do not waste it.

6

Roast

Roast 20–25 minutes, until green beans are blistered and slightly charred and tofu is hot, saucy, and lightly caramelized on the edges. If you want more color, leave it in longer.

7

Serve

Serve immediately over rice with extra sauce spooned over the top.

Notes

  • If tofu looks pale, roast longer.
  • If beans are not blistered, the oven was not hot enough or the pan was crowded.