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Baked Tofu and Green Beans with Spicy Rhubarb Sauce
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Tangy baked tofu and green beans with spicy rhubarb sauce, ideal over rice or noodles.
Ingredients:
  • 2 green onions, sliced (white parts only)
  • 2 tablespoons Chinese black vinegar
  • 1 tablespoon honey
  • 1 tablespoon toasted sesame oil
  • 1 clove garlic, crushed
  • 1 teaspoon ground coriander
  • 0.25 teaspoon ground ginger
  • 0.5 teaspoon red pepper flakes, divided
  • 1 (8 ounce) container firm tofu
  • 1.3333333730698 cups fresh green beans, trimmed
  • 8 ounces rhubarb, diced
  • 1 large jalapeno pepper, seeded and diced
  • 1 tablespoon coconut sugar
  • 1 tablespoon coconut aminos
  • 1 teaspoon grated fresh ginger
  • 0.25 cup raw cashews
  • 2 lime wedges
Instructions:
  • Combine green onions, 1 tablespoon black vinegar, honey, sesame oil, garlic, coriander, ground ginger, and 1/4 teaspoon red pepper flakes and whisk in a bowl until well mixed.
  • Cut the tofu into bite-sized pieces and arrange them with the green beans in a shallow baking pan. Drizzle the sauce over the top and let it marinate.
  • Preheat the oven to 400 degrees F (200 degrees C) while you prepare the other ingredients.
  • In a heavy-bottomed saucepan, mix rhubarb, jalapeno, coconut sugar, coconut aminos, 1 tablespoon black vinegar, ginger, and 1/4 teaspoon red pepper flakes. Let sit for 10 minutes. Heat to medium, bring to a boil, then simmer until rhubarb and jalapeno are soft, about 15 minutes.
  • Wrap the tofu and green beans snugly in aluminum foil. Bake in the hot oven until the green beans are fork-tender, around 30 minutes.
  • Remove the green beans and set aside to keep warm. Return the tofu to the oven, uncovered, and bake for an additional 10 minutes until the sauce is bubbly and reduced.
  • Roast the cashews in a small oven-proof dish until browned, about 10 minutes while the tofu is baking. Once cool, chop the cashews and top the tofu and beans with rhubarb sauce, chopped cashews, and a lime wedge before serving.

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