Roasted Tofu with Green Bean and Garlic Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just about an hour and tastes like you spent way more effort than you actually did. The crispy roasted tofu soaks up this incredible savory garlic glaze while the green beans get tender and caramelized, and honestly, it feels fancy enough to serve guests but easy enough for a Tuesday night. Green beans are packed with vitamins and fiber, so you're getting something really nourishing alongside that satisfying umami flavor from the soy sauce and sesame oil. Best part? Everything roasts on one pan, which means minimal cleanup and maximum flavor.
Ella x
Ingredients
- 1 block (14 oz)extra-firm tofu(pressed and cubed into 3/4-inch pieces)
- ½ kgfresh green beans(trimmed and halved)
- 5garlic cloves(minced)
- 3 tablespoonslow-sodium soy sauce
- 2 tablespoonssesame oil
- 1 tablespoonrice vinegar
- 1 tablespoonmaple syrup
- 2 tablespoonscornstarch
- 3 tablespoonsolive oil
- 1 tablespoonginger(minced fresh)
- 1 teaspoonred pepper flakes
- 2 teaspoonssesame seeds(for garnish)
- 2green onions(sliced thin for garnish)
Detail level
Instructions
- 1
Preheat oven to 400°F (200°C). Pat pressed tofu cubes dry with a clean kitchen towel to remove excess moisture, which helps them crisp up during roasting.
Tip: The drier your tofu, the crispier and more golden it will become.
- 2
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, and minced ginger until well combined. Set the glaze aside.
Tip: This glaze can be made ahead and stored in the refrigerator for up to 3 days.
- 3
In another bowl, toss the tofu cubes with cornstarch and a pinch of salt and pepper until evenly coated. This helps create a crispy exterior.
Tip: Don't skip the cornstarch coating—it's key to achieving that satisfying crunch.
- 4
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, carefully add the cornstarch-coated tofu and sear for 2-3 minutes per side until lightly golden. Transfer to a plate.
Tip: Work in batches if needed to avoid overcrowding the pan.
- 5
Add the remaining 1 tablespoon of olive oil to the same skillet. Toss in the trimmed green beans and cook for 3-4 minutes, stirring occasionally, until they start to char slightly.
Tip: A little charring on the beans adds wonderful depth of flavor.
- 6
Return the seared tofu to the skillet with the green beans. Pour the glaze over everything and sprinkle red pepper flakes evenly throughout. Toss gently but thoroughly to coat.
Tip: Gentle tossing prevents the tofu from breaking apart while ensuring even coating.
- 7
Transfer the skillet to the preheated oven and roast for 15-20 minutes until the tofu is deeply browned and the green beans are tender with slightly crispy edges.
Tip: If your skillet isn't oven-safe, transfer everything to a baking dish before roasting.
- 8
Remove from oven and let rest for 2 minutes. Stir in the minced garlic and allow it to bloom in the residual heat for 1 minute. Taste and adjust seasoning with additional soy sauce if desired.
Tip: Adding garlic at the end preserves its bright, fresh flavor.
- 9
Plate the roasted tofu and green beans, drizzling any remaining glaze from the pan over the top. Garnish with sesame seeds and sliced green onions before serving.
Tip: Serve immediately over steamed rice or quinoa for a complete meal.
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