Sheet Pan Tofu and Vegetables
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 and lightly coat a large baking tray with cooking spray
Press the 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, then bake for 5 minutes
Unwrap the tofu and cut it into 3 even sheets, then cut those thinner pieces into triangles and toss 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, then 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, toss the green beans in with the carrots, flip the tofu over, pour the sauce on top reserving 1-2 tablespoons, add about 1/2 teaspoon per tofu triangle, pour the remaining sauce over the veggies and toss to coat, then bake for 10 additional minutes
