Spicy & Crispy Peanut Tofu with Green Beans
Spicy and crispy peanut tofu is a hearty vegan dinner that’s all cooked in the oven on one sheet pan. Green beans and a rich, spicy peanut sauce round out this fast, flavor-packed dish.
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.
Notes
Tofu texture is best when frozen first and thawed. Cornstarch can be used instead of arrowroot. Store leftovers sealed in fridge and reheat in oven for crispiness.