Sheet-Pan Sweet-Spicy Tofu with Green Beans

Ingredients

• 5 1/2 oz (155 g) firm tofu, pressed and cubed
• 1 tsp (5 ml) avocado oil
• 1 3/4 cups (175 g) green beans, trimmed
• 1 medium (119 g) red bell pepper, cut into strips
• 2 tsp (11 g) sambal oelek (chili paste with no sugar)
• 2 tsp (10 ml) reduced-sodium soy sauce
• 1 tbsp (12 g) granulated 1:1 sweetener
• 1 tbsp (15 ml) unseasoned rice vinegar
• 1 tsp (2 g) fresh ginger, grated
• 1/3 cup (52 g) frozen shelled edamame, thawed
• 2 tsp (6 g) sesame seeds

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 425°F (220°C). Press the tofu under something heavy for 15 minutes and pat it dry; tofu is mostly water and none of it leaves in the oven.
2. Toss the tofu with the oil on a baking sheet and roast for 15 minutes on its own, until golden on the bottom. Add the green beans and pepper and roast 10 minutes more, until the beans are tender and browned in spots.
3. Toss everything with the sambal oelek, soy sauce, sweetener, vinegar, ginger and edamame and roast 3 minutes, until the glaze is sticky. Finish with the sesame seeds.