Spicy & Crispy Peanut Tofu with Green Beans Recipe
This Spicy & Crispy Peanut Tofu with Green Beans recipe is a flavorful, plant-based dish featuring crispy baked tofu coated in a savory and spicy peanut sauce paired with tender roasted green beans. The tofu is perfectly crisped in the oven, while the green beans are seasoned and roasted alongside, making it an easy and delicious dinner option served with warm rice and optional chili crisp for added heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian-inspired
- Diet: Vegan
Ingredients
Spicy Peanut Sauce
- ½ cup natural peanut butter
- ½ cup water
- 1 clove garlic, peeled
- 2-inch piece ginger, peeled
- 2 tablespoons Tamari
- 2 tablespoons maple syrup
- 1 tablespoon lime juice
- 1 tablespoon unseasoned rice vinegar
- 1-2 tablespoons Sambal Oelek (or Sriracha, Gochujang, or other hot sauce/chili paste to taste)
- Sea salt and ground black pepper, to taste
Tofu and Green Beans
- 1 lb (454 grams) firm or extra firm tofu
- 3 ½ tablespoons avocado oil, divided
- Sea salt and ground black pepper, to taste
- 2 tablespoons arrowroot starch
- 2 teaspoons garlic powder, divided
- 2 teaspoons onion powder, divided
- ¾ lb (340 grams) green beans, trimmed
- 2 green onions, sliced (for garnish)
- Warm cooked rice, for serving
- Chili crisp, for serving (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Make Peanut Sauce: In an upright blender, combine the peanut butter, water, garlic, ginger, Tamari, maple syrup, lime juice, rice vinegar, Sambal Oelek, salt, and pepper. Blend on high for about 1 minute until completely smooth. Set aside the sauce to use as a flavorful drizzle later.
- Prepare Tofu: Tear the tofu into 1 to 2-inch pieces and blot them dry using a clean kitchen towel to remove excess moisture. Place the tofu pieces into a medium bowl.
- Coat Tofu: Add 2 tablespoons of the avocado oil, salt, and pepper to the tofu. Toss to evenly coat. Sprinkle the arrowroot starch, 1 teaspoon garlic powder, and 1 teaspoon onion powder over the tofu and toss again to coat well. Arrange tofu pieces in a single layer on one side of the baking sheet.
- Prepare Green Beans: Clean the medium bowl used for tofu, then add the trimmed green beans. Toss them with the remaining 1 ½ tablespoons of avocado oil, the remaining teaspoon of garlic powder, teaspoon of onion powder, salt, and pepper until evenly coated.
- First Bake: Place the baking sheet with tofu in the oven and bake for 15 minutes to start crisping the tofu.
- Add Green Beans and Continue Baking: After 15 minutes, remove the baking sheet from the oven. Stir and move the tofu pieces to one side of the sheet. Spread the green beans on the empty side. Return the tray to the oven and bake an additional 15 minutes, or until the tofu is crispy and browned and the green beans are tender with some browned spots.
- Optional Broil: For extra crispiness, you may broil the tofu and green beans for a minute or two, watching closely to prevent burning.
- Serve: Serve the crispy tofu and roasted green beans over warm cooked rice. Garnish with sliced green onions and drizzle generously with the spicy peanut sauce. Optionally, add chili crisp for extra heat and texture. Enjoy your vibrant, satisfying meal!
Notes
- Pressing the tofu and blotting it dry is essential to achieve maximum crispiness when baking.
- Arrowroot starch helps create a crispy coating on the tofu without deep-frying.
- You can adjust the spice level by varying the amount of Sambal Oelek or substituting with other chili pastes like Sriracha or Gochujang.
- For gluten-free preparation, ensure Tamari used is gluten-free certified.
- Chili crisp is optional but recommended for an added layer of flavor and heat.
- Leftover tofu and green beans can be stored refrigerated in an airtight container for up to 3 days.
