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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 753 kcal
- Protein
- 39 g
- Carbohydrates
- 106 g
- Fat
- 23 g
- Fiber
- 13 g
- Sugar
- 8 g
- Sodium
- 650 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 9 g
- Potassium
- 1072 mg
- Calcium
- 750 mg
- Iron
- 6.3 mg
- Magnesium
- 312 mg
- Phosphorus
- 787 mg
- Zinc
- 9.4 mg
- Vitamin A
- 184 mcg
- Vitamin C
- 12 mg
- Vitamin E
- 3.8 mg
- Vitamin K
- 45 mcg
- Vitamin B6
- 0.7 mg
- Thiamin
- 0.39 mg
- Riboflavin
- 0.54 mg
- Niacin
- 9.7 mg
- Folate
- 180 mcg
- Water
- 175 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Tofu is soft or watery
Cause: The tofu was not drained sufficiently before marinating.
Fix: Increase roasting time by 5 minutes to help evaporate excess moisture.
Prevention: Press the tofu between paper towels or a clean kitchen cloth for 10 minutes before slicing.
Green beans are mushy rather than charred
Cause: The oven was not fully preheated or the pan was overcrowded.
Fix: Cannot be fixed once mushy.
Prevention: Ensure the oven reaches 232°C (450°F) and use a large enough sheet pan to spread beans in a single layer.
Cultural Context
This dish draws inspiration from Chinese home-style cooking, particularly the use of flavorful condiments like chile crisp and black vinegar to create quick, satisfying meals. It reflects a modern approach to plant-based eating, leveraging the umami-rich and spicy notes common in Sichuanese cuisine.
