vegannut-freedairy-free
Crispy Maple-Soy Tofu with Garlic Green Beans
Crispy cornstarch-coated tofu tossed in a sticky maple-soy glaze, served alongside blistered garlic green beans. A quick, flavorful weeknight dinner that comes together in one skillet.
By Linda Bailey •
15 min
Prep Time
20 min
Cook Time
35 min
Total Time
3
Servings
Ingredients
- For the tofu: 1 block extra-firm tofu, pressed and cubed
- 1 1/2 tbsp cornstarch
- Pinch salt
- 2 tbsp neutral oil
- For the sauce: 3 tbsp soy sauce or tamari
- 2 tbsp maple syrup
- 1 tsp rice vinegar
- 1 clove garlic, finely grated
- For the green beans: 12 oz green beans, trimmed
- 1 tbsp olive oil
- 1 clove garlic, minced
- Salt
Instructions
- 1Prep and coat the tofu
Toss cubed tofu with cornstarch and salt until evenly coated.
- 2Crisp the tofu
Heat oil in a large skillet over medium-high. Add tofu in a single layer and cook 8-10 minutes, turning occasionally, until deeply golden. Remove from pan.
- 3Make the glaze
Lower heat slightly. Add soy sauce, maple syrup, vinegar, and garlic to the same pan. Simmer 30-60 seconds until glossy.
- 4Glaze the tofu
Return tofu to pan and toss gently until coated and sticky.
- 5Cook the green beans
In a second pan, saute green beans in olive oil with garlic and a pinch of salt until tender-crisp and lightly blistered. Serve alongside the glazed tofu.
