Ingredients:

  • 1 (14-ounce/397g) package extra-firm tofu, pressed to remove excess water
  • 2 tablespoons cornstarch (or arrowroot powder for gluten-free) (30ml)
  • 1 tablespoon sesame oil (15ml)
  • Pinch of salt and black pepper
  • 1 pound (454g) fresh green beans, trimmed
  • 1 tablespoon olive oil (15ml)
  • Pinch of salt and black pepper
  • 1/4 cup honey (60ml)
  • 3 tablespoons soy sauce (low-sodium recommended) (45ml)
  • 2 tablespoons rice vinegar (30ml)
  • 1 tablespoon sesame oil (15ml)
  • 1 tablespoon cornstarch (15ml)
  • 1 teaspoon grated fresh ginger (about a 1-inch piece) (5ml)
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes (optional, for a bit of a kick) (2.5ml)
  • Sesame seeds (white or black, or both!)
  • Chopped green onions (scallions)

Instructions:

  1. Press tofu to remove excess water. Cut into 1-inch cubes. Toss with cornstarch, sesame oil, salt, and pepper.
  2. Toss green beans with olive oil, salt, and pepper.
  3. Whisk together honey, soy sauce, rice vinegar, sesame oil, cornstarch, ginger, garlic, and red pepper flakes (if using) in a bowl.
  4. Arrange tofu and green beans on the prepared sheet pan in a single layer.
  5. Bake at 400°F (200°C) for 15 minutes.
  6. Remove from oven. Pour honey-sesame sauce over tofu and green beans, tossing to coat.
  7. Bake for another 10-15 minutes, or until tofu is golden brown and sauce is thickened and sticky.
  8. Sprinkle with sesame seeds and chopped green onions. Serve immediately.