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Spicy & Crispy Peanut Tofu with Green Beans

5 from 37 reader reviews
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 -4
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Ingredients

Spicy Peanut Sauce (makes extra)

  • ½ cup natural peanut butter
  • ½ cup water
  • 1 clove garlic, peeled
  • 2-inch piece ginger, peeled
  • 2 tablespoons Tamari
  • 2 tablespoons maple syrup
  • 1 tablespoon lime juice
  • 1 tablespoon unseasoned rice vinegar
  • 1-2 tablespoons Sambal Oelek (or Sriracha, Gochujang, other hot sauce/chili paste to taste)
  • sea salt and ground black pepper, to taste

Crispy Tofu & Green Beans:

  • 1 lb (454 grams) firm or extra firm tofu
  • 3 ½ tablespoons avocado oil, divided
  • sea salt and ground black pepper, to taste
  • 2 tablespoons arrowroot starch
  • 2 teaspoons garlic powder, divided
  • 2 teaspoons onion powder, divided
  • ¾ lb (340 grams) green beans, trimmed
  • 2 green onions, sliced
  • warm cooked rice, for serving
  • chili crisp, for serving (optional)

Instructions

  • Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
  • In an upright blender, combine the peanut butter, water, garlic, ginger, Tamari, maple syrup, lime juice, rice vinegar, Sambal Oelek, salt, and pepper. Blend on high until completely smooth, about 1 minute. Set aside.
  • Tear the tofu into 1-2 inch pieces and place them on a clean kitchen towel. Blot the pieces dry as best you can. Transfer tofu pieces to a medium bowl.
  • To the bowl, add 2 tablespoons of the oil, salt, and pepper. Give the tofu a toss to coat. Then, to the tofu add the arrowroot, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Toss again to coat. Lay the tofu out on the baking sheet in a single layer. Slide the baking sheet into the oven and set a timer for 15 minutes.
  • Wipe out the medium bowl that you used for the tofu and add the green beans to it. To the green beans, add the remaining 1 ½ tablespoons oil, remaining teaspoon garlic powder, remaining teaspoon onion powder, and some salt and pepper. Toss to coat.
  • When the 15 minute timer goes off, remove the tofu from the oven. Using a spatula, stir up the tofu pieces and move them all over to one half of the baking sheet. Add the green beans to the empty half of the baking sheet and spread them out. Slide the baking tray back in and set the timer for 15 minutes again.
  • Once the green beans are tender and lightly browned in spots, and the tofu is crispy and browned, you’re good to go! I like to give the tofu and green beans a quick broil too. Serve the crispy tofu and green beans with warm rice, green onions, chili crisp, and heavy drizzles of the spicy peanut sauce. Enjoy!

Equipment

Recipe Notes

  • Normally I advocate for pressing tofu prior to cooking. Lately though, I place my blocks of tofu in the freezer as soon as I get home from the grocery store and then thaw them in the fridge one day prior to cooking. I find that the freezing gives me the texture that I love with tofu–chewy and crispy, and it’s less fuss than pressing.
  • You can sub cornstarch for arrowroot.
  • If you're willing to compromise crispiness, you can toss the finished tofu with some of the peanut sauce and pop it under the broiler for a minute or so--just to get a more outright peanut-y flavour!
Spicy and crispy peanut tofu is a hearty vegan dinner that’s all cooked in the oven on one sheet pan! Made extra delectable with an 8-ingredient peanut sauce. I like to serve mine with warm brown rice, sliced green onions, and chili crisp.