Tofu and Green Beans with Chile Crisp

 

Rated 5 stars on NYT Cooking and by the family too. This is delicious and incredibly easy! Even the non-vegetable eaters enjoyed it.  

NOTES 

- Chile-crisp condiment is crunchy things in chile oil. I ordered some on amazon, but Trader Joe's also carries it.  

- Chinese black vinegar is found at Asian groceries, but the internet says balsamic is an acceptable substitute although a bit sweeter. 

- An easy way to drain the tofu is to microwave it in an uncovered bowl for 2 minutes.

MARINADE

3 tablespoons chile-crisp condiment, plus more for serving
3 tablespoons soy sauce

1 ½ tablespoons Chinese black vinegar
1 ½ teaspoons sesame oil
1 teaspoon honey
2 garlic cloves, peeled and minced
1 tablespoon minced fresh ginger
2 tablespoons chopped scallions

2 tablespoons chopped cilantro

1 (14-ounce) package extra-firm tofu, drained and sliced crosswise into 8 (1/2-inch-thick) slabs
¾ pound green beans
1 tablespoon neutral oil, like canola or grapeseed
White rice, for serving

1. Heat oven to 450 degrees. In a baking dish or casserole, whisk together the chile crisp, soy sauce, vinegar, sesame oil, honey, garlic, ginger, scallions and cilantro (but not the neutral oil)
2. Add the tofu slices to the dish, and coat them with the sauce, then allow to marinate for as long as it takes to heat the oven and trim the green beans.
3. Add the green beans to a large sheet pan, then drizzle the neutral oil on top and toss to coat. Slide the green beans to the sides of the pan, and arrange the slices of tofu in an even layer in the center of the pan. Pour remaining marinade over the tofu, and place in oven.
4. Roast until the green beans start to blister, 20 to 25 minutes (20 in my oven). Serve immediately with rice and extra chile crisp on the side.