Roasted Tofu and Green Beans with Chile Crisp

A block of shelf-stable tofu can be your friend, especially if you also have tasty things to marinate it in. Tofu is like a chameleon, bending to your will, becoming that lovely bit of yum that is the vehicle your marinade needs. Here the darling of the moment -- Chile crisp -- adds its oomph to the beans and tofu, making a mostly-hands-off dinner option that will have the kiddos peaking in the oven window, asking when it is ready. I love roasted green beans; you can definitely use other veg instead or as well; bet roasted carrots would be awesome with this chile crisp!

You can up the quantities here, and this is an outstanding option to take for lunch.

Roasted Tofu and Green Beans with Chile Crisp

Yield: 4 servings 

Ingredients

4 tablespoons chile-crisp condiment

4 tablespoons soy sauce

1 1/2 tablespoons rice wine vinegar

1 Tablespoon sesame oil

1 teaspoon maple syrup

2 garlic cloves, peeled and minced

1 tablespoon minced fresh ginger

2 tablespoons chopped scallions

2 tablespoons chopped cilantro

2 (14-ounce) package extra-firm tofu, drained and sliced crosswise into 8 (1/2-inch-thick) slabs

1 pound green beans, ends trimmed

1 tablespoon canola oil

White rice, for serving, optional

Directions

Heat oven to 425 degrees. In a zip top bag, squish together the chile crisp, soy sauce, vinegar, sesame oil, maple syrup, garlic, ginger, scallions and cilantro.

Add the tofu slices to the bag, squeeze out the extra air, sealing the top. Gently squish the bag around to coat them with the sauce, then allow to marinate at least as long as it takes to heat the oven and trim and roast the green beans, or up to 4 or 5 hours ahead.

Add the green beans to a large sheet pan, then drizzle the oil on top and toss to coat. Roast for 20 minutes.

Remove the pan from the oven, and using tongs give the beans a stir. Slide the green beans to the sides of the pan, and arrange the slices of tofu in an even layer in the center of the pan. Pour remaining marinade over the tofu, and return to the oven.

Roast until the green beans start to blister, 20 to 25 minutes. Serve immediately with rice if you'd like and extra chile crisp on the side.

Enjoy!