Baked Tofu and Green Beans with Spicy Rhubarb Sauce

This baked tofu and green beans with spicy rhubarb sauce recipe is zesty and vegetarian, making it a perfect topper for basmati rice or soba noodles.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 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

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Whisk green onions, 1 tablespoon black vinegar, honey, sesame oil, garlic, coriander, ¼ teaspoon red pepper flakes, and ground ginger together in a bowl.

Step 3

Cut tofu into bite-sized pieces; place in a shallow baking pan. Add green beans; pour green onion sauce over top.

Step 4

Bake tofu and green beans in the preheated oven, covered, until green beans are tender and easily pierced with a fork, about 30 minutes.

Step 5

Meanwhile, combine rhubarb and jalapeño in a heavy-bottomed saucepan; stir in coconut sugar, coconut aminos, remaining 1 tablespoon black vinegar, fresh ginger, and remaining ¼ teaspoon red pepper flakes. Set aside for 10 minutes. Bring to a boil over medium heat; reduce heat to a simmer and simmer until rhubarb and jalapeño are soft, about 15 minutes.

Step 6

Transfer green beans to a bowl; set aside. Continue baking tofu in the oven, uncovered, until sauce is bubbly and reduced, about 10 minutes more.

Step 7

Meanwhile, toast cashews in the oven in a small oven-proof dish until browned, about 10 minutes. Cool. Chop cashews.

Step 8

Serve tofu and green beans topped with rhubarb sauce, chopped cashews, and a lime wedge.