Equipment
Ingredients
Marinade
- 18 g chile crisp
- 45 ml soy sauce
- 20 ml black vinegar
- 7½ ml sesame oil
- 7 g honey
- 2 garlic, minced
- 15 g ginger, minced
- 12 g scallions, chopped
- 30 g cilantro, chopped
Main Components
- 400 g tofu, drained, sliced
- 340 g green beans, trimmed
- 15 ml vegetable oil
Serving
- 500 g rice, cooked
- chile crisp
Nutrition (per serving)
Method
Preheat the oven to 232°C (450°F).
Whisk together the chile crisp, soy sauce, black vinegar, sesame oil, honey, garlic, ginger, scallions, and cilantro in a baking dish.
Place the tofu slices in the baking dish and turn to coat them evenly with the marinade.
Toss the green beans with vegetable oil on a large sheet pan until coated.
Move the green beans to the sides of the sheet pan and arrange the tofu slices in a single layer in the center.
Pour any remaining marinade from the baking dish over the tofu slices.
Roast at 232°C (450°F) for 20 to 25 minutes until the green beans are blistered and slightly charred.
Serve immediately over cooked rice with extra chile crisp on the side.
Chef's Notes
- For crispier tofu, press it thoroughly to remove excess water before slicing. You can also opt for extra-firm or super-firm tofu for better texture.
- Don't overcrowd the sheet pan. Ensure there's enough space between the tofu and green beans for even roasting and browning. Use two pans if necessary.
- Taste the marinade before adding the tofu and adjust seasonings. You might want more chile crisp for heat, soy sauce for saltiness, or black vinegar for tang.
- The chile crisp is key to the flavor. If you're sensitive to spice, start with a smaller amount and add more to individual servings.
- Roasting time can vary depending on your oven and how thick the tofu slices are. Keep an eye on the vegetables to prevent burning.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat in a 175°C (350°F) oven for 10 minutes to maintain texture.
