Miso Maple Tofu Sesame Green Beans (Printable)
Crispy glazed tofu over sesame green beans for a sweet-savory plant-based dinner
# List of ingredients:
→ Tofu
01 - 14 oz extra-firm tofu, pressed and cut into ¾-inch cubes
02 - 2 tbsp corn starch
03 - 2 tbsp neutral oil (canola or sunflower)
→ Miso Maple Glaze
04 - 2 tbsp white miso paste
05 - 2 tbsp pure maple syrup
06 - 1 tbsp soy sauce (use tamari for gluten-free)
07 - 1 tbsp rice vinegar
08 - 1 tsp toasted sesame oil
09 - 1 small garlic clove, finely grated
10 - 1 tsp fresh ginger, finely grated
→ Sesame Green Beans
11 - 10 oz green beans, trimmed
12 - 1 tbsp neutral oil
13 - 2 tbsp sesame seeds (white or mixed)
14 - 1 tsp soy sauce
15 - 1 tsp toasted sesame oil
16 - Salt and pepper, to taste
→ Garnish
17 - 2 spring onions, thinly sliced
18 - 1 small red chili, finely sliced (optional)
19 - Extra sesame seeds
# Steps:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Toss tofu cubes with corn starch to coat evenly. Arrange on the prepared tray and drizzle with neutral oil. Bake for 20-25 minutes, turning once, until golden and crisp.
03 - Whisk together all glaze ingredients in a small bowl. Set aside.
04 - Bring a large pot of salted water to a boil. Add green beans and blanch for 2-3 minutes, until bright green and just tender. Drain and rinse under cold water.
05 - Heat 1 tbsp oil in a large skillet or wok over medium heat. Add sesame seeds and toast for 1-2 minutes until fragrant. Add green beans, soy sauce, and sesame oil. Toss for 2-3 minutes until well coated and crunchy. Season with salt and pepper.
06 - When tofu is done, transfer to a skillet over medium-low heat. Pour in the miso maple glaze and toss for 1-2 minutes until tofu is evenly coated and the sauce is sticky.
07 - Spread sesame green beans on a platter. Top with glazed tofu. Sprinkle with spring onions, chili, and extra sesame seeds.
# Expert Advice:
01 -
- The crispy tofu texture is absolutely next level when you use the cornstarch coating trick
- You get that perfect sweet and salty balance that makes everyone ask for seconds
02 -
- Do not skip pressing the tofu or you will end up with steamed cubes instead of crispy ones
- The glaze thickens fast so keep the heat low once you add it to the tofu
03 -
- Cut your tofu into slightly larger cubes than you think you need because they shrink while baking
- Room temperature tofu presses better and absorbs the coating more evenly