Honey Soy Glazed Tofu with Sesame and Green Beans

Name: Honey Soy Glazed Tofu with Sesame and Green Beans
Cook time: 22 min
Yield: 4 servings
Ingredients: 454 g extra-firm tofu drained, pressed if needed, and cut into 2.5 cm cubes; 225 g green beans trimmed; 120 g red onion cut into 2 cm wedges; 5 ml neutral oil divided; 2 g salt for seasoning if needed; 1 g black pepper freshly ground; 45 ml soy sauce low-sodium if preferred; 30 ml honey; 15 ml rice vinegar; 10 ml toasted sesame oil; 6 g garlic finely grated; 6 g fresh ginger finely grated; 8 g cornstarch; 30 ml water; 10 ml neutral oil divided; 8 g sesame seeds toasted if desired; 20 g scallions thinly sliced

This side bakes tofu with green beans and red onion on a hot sheet pan so the tofu edges firm up while the vegetables blister. A soy-honey glaze with ginger, garlic, and sesame oil reduces in the oven and gets brushed on in two stages for a sticky finish. Sesame seeds and scallions add nutty crunch and freshness.

By Julienne

Honey Soy Glazed Tofu with Sesame and Green Beans

Cook time: 22 minutes

Servings: 4

Ingredients

454 g extra-firm tofu drained, pressed if needed, and cut into 2.5 cm cubes
225 g green beans trimmed
120 g red onion cut into 2 cm wedges
5 ml neutral oil divided
2 g salt for seasoning if needed
1 g black pepper freshly ground
45 ml soy sauce low-sodium if preferred
30 ml honey
15 ml rice vinegar
10 ml toasted sesame oil
6 g garlic finely grated
6 g fresh ginger finely grated
8 g cornstarch
30 ml water
10 ml neutral oil divided
8 g sesame seeds toasted if desired
20 g scallions thinly sliced

Instructions

Heat the oven to 220°C. Line a rimmed baking sheet with parchment paper. The oven is fully preheated and the pan is lined.
In a large bowl, toss the tofu, green beans, and red onion with 5 ml neutral oil. Add the optional salt and black pepper if using. Spread everything out on the baking sheet in a single layer. The tofu and vegetables are lightly coated and spaced out on the pan.
In a small bowl, whisk together the soy sauce, honey, rice vinegar, toasted sesame oil, garlic, ginger, cornstarch, water, and the remaining 10 ml neutral oil until smooth. The glaze is smooth and evenly mixed, with no visible dry cornstarch.
Brush or spoon about two-thirds of the glaze over the tofu and vegetables, then toss gently on the pan so the coating clings without pooling. Most pieces are coated, with a little glaze still reserved.
Bake for 10 minutes, then turn the tofu and stir the vegetables. Brush on the remaining glaze and bake 10 to 12 minutes more, until the tofu is browned at the edges and the green beans are blistered and crisp-tender. The tofu has browned edges and the vegetables are tender with some charred spots.
Finish with sesame seeds and scallions. Serve warm. The sesame seeds are scattered over the top and the scallions look bright and fresh.