Sheet Pan Tofu, Green Beans and Shiitake

Serves 2 
Nutrition per serving: Calories: 417, fat: 24g (saturated: 4g), carbohydrates: 30g, protein: 19g, fiber: 8g, sugar: 12g, sodium: 960mg

You can easily double this recipe. Simply double all the ingredients and use 2 baking trays: one with the vegetables and the other with the tofu.  Adjust the oven rack to the top and bottom third position and rotate the trays halfway through cooking. 

• 1/2 block ( 8-ounces) firm tofu, drained, and cut into ¾ inch cubes

• 1 tablespoon soy sauce 

• 1 tablespoon peanut or vegetable oil

• 2 teaspoons honey 

• 1 teaspoon sesame oil 

• 2 cloves garlic, minced 

• 1 teaspoon grated fresh ginger 

• 1 tablespoon cornstarch 

• 2 teaspoon sesame seeds 

• ½ pound green beans, trimmed

• 4 ounces shiitake mushrooms stemmed and halved 

• ¼ cup peanut sauce (see recipe below)

• 2 scallions, thinly sliced on the bias 

Position oven rack to the middle position and heat to 450 degrees. Line baking sheets with parchment paper. 

Line a cutting board or large plate with triple layers of paper towels (or clean tea towels.) Season tofu with ½ teaspoon salt. Let drain for 15 minutes, or longer if possible. Pat dry. 

Combine soy, peanut oil, honey, sesame oil, garlic, and ginger in a small bowl. Toss the dried tofu with half of the mixture (about 1½ tablespoons), cornstarch, and sesame seeds and transfer them to one side of the baking tray. Spread them out so they are evenly spaced and not touching each other. 

Combine the green beans and mushrooms with the remaining soy mixture and season with salt and pepper. Transfer to the other side of the baking sheet and spread evenly in one layer. 

Roast until the tofu is crispy and browned and the vegetables are golden and browned in spots, about 35 minutes.  Serve with peanut sauce, scallions, and cauliflower rice. 

Spicy Peanut Sauce:
Makes about 1 cup
Nutrition per ¼ cup: Calories: 211, fat: 15g (saturated: 3g), carbohydrates: 13g, protein: 9g, fiber: 3g, sugar: 4g, sodium: 418mg

• ½ cup creamy peanut butter (choose one with no added sugar) 

• ¼ cup water

• 2 tablespoons lime juice or rice wine vinegar

• 2 tablespoons reduced-salt soy sauce 

• 1½tablespoons fish sauce

• 2 teaspoons Asian chili-garlic sauce (or sriracha) 

• 1 ½ teaspoons grated ginger 

• 1 garlic clove, minced 

Whisk all the ingredients in a bowl and set aside. Add additional water to thin to the desired consistency.

Not sure what to do with your extra peanut sauce? Try our Veggie-Tofu Spring Rolls