Baked Tofu and Green Beans with Spicy Rhubarb Sauce

This oven-baked, tangy, vegetarian tofu and green beans dish is topped with a spicy, zesty rhubarb sauce--perfect for serving over basmati rice or soba noodles.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 286 Calories

Ingredients

• 1 tablespoon honey
• 1 teaspoon grated fresh ginger
• 1 clove garlic, crushed
• 1 teaspoon ground coriander
• 1 (8 ounce) container firm tofu
• 1 tablespoon toasted sesame oil
• 1 tablespoon coconut sugar
• 1 tablespoon coconut aminos
• 2 lime wedges
• 1 large jalapeno pepper, seeded and diced
• 2 tablespoons Chinese black vinegar
• 8 ounces rhubarb, diced
• 0.25 teaspoon ground ginger
• 0.25 cup raw cashews
• 2 green onions, sliced (white parts only)
• 0.5 teaspoon red pepper flakes, divided
• 1.3333333730698 cups fresh green beans, trimmed

Recipe Instructions

Step 1

Meanwhile, preheat the oven to 400 degrees F (200 degrees C).

Step 2

Whisk green onions, 1 tablespoon black vinegar, honey, sesame oil, garlic, coriander, ground ginger, and 1/4 teaspoon red pepper flakes together in a bowl.

Step 3

Slice the tofu into bite-sized pieces. Place in a shallow baking pan. Add the green beans. Pour the sauce over everything. Allow to sit to marinate.

Step 4

Combine rhubarb and jalapeno in a heavy-bottomed saucepan. Add coconut sugar, coconut aminos, remaining 1 tablespoon black vinegar, fresh ginger, and remaining 1/4 teaspoon red pepper flakes. Mix together. Allow to sit for 10 minutes. Turn the heat to medium. Bring to a boil then reduce to a simmer until the rhubarb and the jalapeno are soft, about 15 minutes.

Step 5

Cover the tofu and green beans with aluminum foil. Bake in the preheated oven until the green beans are tender to a fork, about 30 minutes.

Step 6

Uncover and remove the green beans. Set them aside to keep warm. Put the tofu back into the oven, uncovered, until the sauce is bubbly and has reduced, another 10 minutes.

Step 7

Meanwhile, roast the cashews by putting them onto a small oven-proof dish and roast while the tofu is baking. Roast until browned, about 10 minutes. When cool to touch, chop the cashews. Serve the tofu and beans topped with the rhubarb sauce, chopped cashews, and a lime wedge.