Baked Tofu and Green Beans with Spicy Rhubarb Sauce

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Oven-baked tangy tofu and green beans topped with a spicy, zesty rhubarb sauce. Serve over basmati rice or soba noodles as you desire. This recipe uses coconut aminos and leaves out salt to reduce the amount of sodium, but it doesn't scrimp on flavor.

Submitted by Buckwheat Queen
Published on May 4, 2021
Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hr 15 mins
Servings:
2
Yield:
2 servings
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Ingredients

Original recipe (1X) yields 2 servings

  • 2 green onions, sliced (white parts only)

  • 2 tablespoons Chinese black vinegar

  • 1 tablespoon honey

  • 1 tablespoon toasted sesame oil

  • 1 clove garlic, crushed

  • 1 teaspoon ground coriander

  • ¼ teaspoon ground ginger

  • ½ teaspoon red pepper flakes, divided

  • 1 (8 ounce) container firm tofu

  • 1 ⅓ cups fresh green beans, trimmed

  • 8 ounces rhubarb, diced

  • 1 large jalapeno pepper, seeded and diced

  • 1 tablespoon coconut sugar

  • 1 tablespoon coconut aminos

  • 1 teaspoon grated fresh ginger

  • ¼ cup raw cashews

  • 2 lime wedges

Directions

  1. 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.

  2. 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.

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

  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.

  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.

  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.

  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.

Nutrition Facts (per serving)

286 Calories
13g Fat
36g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 286
% Daily Value *
Total Fat 13g 17%
Saturated Fat 2g 10%
Sodium 161mg 7%
Total Carbohydrate 36g 13%
Dietary Fiber 6g 23%
Total Sugars 21g
Protein 12g 25%
Vitamin C 30mg 33%
Calcium 552mg 42%
Iron 8mg 43%
Potassium 732mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.