Sheet Pan Tofu and Veggies
Ingredients
- 12 ounces of carrot sticks
- 15 ounces of tofu
- 2 tablespoons + 1 teaspoon of toasted sesame oil
- 2 tablespoons of cornstarch
- 2 tablespoons of soy sauce
- 3 cloves of garlic, finely minced
- 1 inch of ginger, peeled and grated
- 1 tablespoon of honey or maple syrup
- 12 ounces of green beans
Preparation
Pre-heat the oven to 400 degrees F. Lightly coat a large baking tray with cooking spray.
Press your tofu to release excess moisture.
While the tofu is being pressed, put the carrot sticks on the baking tray and toss with 1 tablespoon of the sesame oil and a sprinkle of salt. Bake for 5 minutes.
Meanwhile, unwrap the tofu and cut it into 3 even sheets (you want it to have the same dimensions but thinner). Cut those thinner pieces into triangles. Toss the tofu in 1 tablespoon of sesame oil and the cornstarch.
Push the carrots to one side and line the tofu pieces up on the other side. Bake for 15 minutes.
Whisk together the soy sauce, garlic, ginger, honey, and the remaining teaspoon of sesame oil.
Take the baking tray out of the oven and toss the green beans in with the carrots. Flip the tofu over and pour the sauce on top reserving 1-2 tablespoons. Pour the remaining 1-2 tablespoons of sauce over the veggies and toss to coat. Bake for 10 additional minutes.
