Baked Tofu and Green Beans with Spicy Rhubarb Sauce
Description
This baked tofu and green beans with spicy rhubarb sauce recipe is zesty and vegetarian, making it a perfect topper for basmati rice or soba noodles.
Ingredients
•
2 green onions, sliced (white parts only)
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2 tablespoons Chinese black vinegar
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1 tablespoon honey
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1 tablespoon toasted sesame oil
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1 clove garlic, crushed
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1 teaspoon ground coriander
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1/2 teaspoon red pepper flakes, divided
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1/4 teaspoon ground ginger
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1 (8 ounce) container firm tofu
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1 1/3 cups fresh green beans, trimmed
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8 ounces rhubarb, diced
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1 large jalapeno pepper, seeded and diced
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1 tablespoon coconut sugar
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1 tablespoon coconut aminos
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1 teaspoon grated fresh ginger
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1/4 cup raw cashews
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2 lime wedges
Directions
1
Whisk green onions, 1 tablespoon black vinegar, honey, sesame oil, garlic, coriander, ¼ teaspoon red pepper flakes, and ground ginger together in a bowl.
2
Cut tofu into bite-sized pieces; place in a shallow baking pan. Add green beans; pour green onion sauce over top.
3
Preheat the oven to 400 degrees F (200 degrees C).
4
Bake tofu and green beans in the preheated oven, covered, until green beans are tender and easily pierced with a fork, about 30 minutes.
5
Meanwhile, combine rhubarb and jalapeño in a heavy-bottomed saucepan; stir in coconut sugar, coconut aminos, remaining 1 tablespoon black vinegar, fresh ginger, and remaining ¼ teaspoon red pepper flakes. Set aside for 10 minutes. Bring to a boil over medium heat; reduce heat to a simmer and simmer until rhubarb and jalapeño are soft, about 15 minutes.
6
Transfer green beans to a bowl; set aside. Continue baking tofu in the oven, uncovered, until sauce is bubbly and reduced, about 10 minutes more.
7
Meanwhile, toast cashews in the oven in a small oven-proof dish until browned, about 10 minutes. Cool. Chop cashews.
8
Serve tofu and green beans topped with rhubarb sauce, chopped cashews, and a lime wedge.