You catch the smell through the steam vent and suddenly you are starving. That rich peanut and chili aroma sneaks out right as the pressure build eases up. You spot the steam cues and realize dinners gonna be ready real soon.
You remember when tofu used to be kinda blah and mushy. Not this time though. You got that crispy outside from the oven baking and that tender pull inside from the perfect press and dry. Its just right every time.
Green beans pop in at the last minute, tossing around the spicy-sweet peanut sauce to soak up all that broth depth it made while cooking. That combo of crispy tofu and fresh beans coated in spicy peanut goodness? Heck yeah, youre gonna love this.
Why This Recipe Works Every Single Time
- Tofu gets crispy up in the oven even though you start in the pressure cooker for perfect tenderness.
- Spicy peanut sauce blends flavors that are balanced sweet, salty, tangy and just enough heat. Inspired by the flavors you can find in cottage cheese queso dip with Raisins and Dates and tuna steak recipes with Ground Beef.
- Green beans stay fresh and bright cause you cook em only at the end so they dont get mushy.
- Pressure cooker locks in juices helping the garlic and ginger fully infuse the sauce.
- Easy steps with minimal mess make this a weeknight winner you gotta try again and again.
Your Simple Ingredient Checklist
- ½ cup natural peanut butter
- ½ cup water – to help the sauce loosen up nice
- 1 clove garlic, peeled – gotta have that punch
- 2-inch piece ginger, peeled – fresh zing all the way
- 2 tablespoons Tamari – for that deep salty flavor
- 2 tablespoons maple syrup – sweet balance for the spice
- 1 tablespoon lime juice and 1 tablespoon unseasoned rice vinegar – tangy and bright
- 1-2 tablespoons Sambal Oelek or your fave chili paste – for serious heat
Plus your main stuff: 1 lb firm or extra firm tofu, avocado oil, arrowroot starch, garlic powder, onion powder, green beans, green onions, and rice to serve. Oh and dont forget chili crisp if youre feeling fancy on the side.
Walking Through Every Single Move
Step 1. First thing, preheat your oven to 400°F and line a big baking sheet with parchment. You gotta get that crisp on the tofu later and this helps big time.
Step 2. Toss the peanut butter, water, garlic, ginger, Tamari, maple syrup, lime juice, rice vinegar, and chili paste in a blender. Blend it till smooth. Salt and pepper come next, to taste. This sauce sets the whole mood.
Step 3. Cube your tofu into half-inch squares. Pat em dry with a clean towel cause you dont want extra moisture messing with that crispiness.
Step 4. Dump half your peanut sauce in a big bowl with the tofu. Toss it kinda gently till every piece is coated. Spread these cubes on your baking sheet in one single layer.
Step 5. Bake tofu for 25-30 minutes flipping halfway. Youre lookin for that golden crispy crust. And hey, toss your green beans with some oil and seasoning too.
Step 6. Add green beans to the baking sheet in the last 10-12 minutes. Toss em once in the middle. When done, drizzle remaining sauce on tofu and beans or serve on the side. Get ready to dive in!
Time Savers That Actually Work
- You can prep sauce earlier in the day and keep in fridge. So its ready to go when you start cooking.
- Press tofu ahead or use store-bought pressed tofu if youre in a hurry.
- Use frozen green beans if fresh arent handy. Just thaw and dry them real good first.
- If you wanna skip flipping tofu mid-bake, spread it out well and rotate the pan quickly at the halfway point.
What It Tastes Like Fresh From the Pot
Right outta the oven, that peanut sauce is smoky, spicy and sweet all in one bite. You notice the tang from lime and vinegar making it kinda bright, keeping it from being too heavy.
The tofu has a perfect crispy crust that cracks just right when you bite into it, and then melts tender inside. Heck, its pretty addictive.
Green beans are fresh with a little snap and coated in spicy peanut sauce, they kinda soak up extra broth depth and add great contrast.
You might spot the heat building too, all warm and cozy, but not overwhelming. Its a dinner that hugs you back.
Your Leftover Strategy Guide
Store leftovers in an airtight container in the fridge. The tofu might lose a bit of crisp but the flavors keep getting better with time.
If you want to crisp tofu back up, toss cubes on a hot pan with a little oil or reheat in the oven at 375°F for 5-7 minutes. Helps bring back that golden crunch.
Green beans can be reheated gently in a skillet or microwave with a splash of water to keep em tender and bright.
Your Most Asked Questions Answered
Can I skip the oven and just use the pressure cooker? The oven is key to get that crispy outside. The pressure cooker makes tofu tender, but for crunch, bake it after.
What if I dont have arrowroot starch? Cornstarch works too. It helps the tofu get that crispy crust.
How spicy is this really? Its got a good kick but you can adjust the chili paste up or down. Start small and add up if you like heat.
Can I swap green beans for other veggies? Totally. Broccoli, snap peas or asparagus would work fine too.
Do I gotta peel the ginger and garlic? Peeling helps make the sauce smooth but if youre in a rush, you can skip it.
Is it okay to make the sauce ahead? Yep. It actually tastes better after sitting a bit. Just keep it sealed in the fridge.
For related pressure cooker recipes, check out cottage cheese queso dip or tuna steak with Ground Beef for more delicious inspiration.
Spicy & Crispy Peanut Tofu with Green Beans
Equipment
- 1 Blender
Ingredients
Main ingredients
- 1 lb Firm or extra firm tofu
- 3 ½ tablespoon Avocado oil divided
- 2 tablespoon Arrowroot starch
- 2 teaspoon Garlic powder divided
- 2 teaspoon Onion powder divided
- ¾ lb Green beans trimmed
- 2 Green onions sliced
- Cooked rice for serving
- Chili crisp optional, for serving
- ½ cup Natural peanut butter
- ½ cup Water
- 1 clove Garlic peeled
- 2-inch Ginger peeled
- 2 tablespoon Tamari
- 2 tablespoon Maple syrup
- 1 tablespoon Lime juice
- 1 tablespoon Unseasoned rice vinegar
- 1-2 tablespoon Sambal Oelek or other chili paste
- Sea salt to taste
- Ground black pepper to taste
Instructions
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- In a blender, combine peanut butter, water, garlic, ginger, Tamari, maple syrup, lime juice, rice vinegar, chili paste, salt, and pepper. Blend until smooth and set aside.
- Tear tofu into 1-2 inch pieces and blot dry with a towel. Add to bowl with 2 tablespoon oil, salt, and pepper. Toss to coat.
- Add arrowroot starch, 1 teaspoon garlic powder, and 1 teaspoon onion powder to tofu. Toss again and spread on baking sheet in single layer.
- Bake tofu at 425°F for 15 minutes.
- Toss green beans with 1½ tablespoon oil, remaining garlic/onion powders, salt and pepper. After 15 minutes, move tofu to half the pan and add green beans to the other half. Bake another 15 minutes.
- Broil briefly if desired for extra crispiness. Warm up remaining sauce if needed.
- Serve tofu and green beans with rice, green onions, chili crisp, and drizzle with peanut sauce.
