Sheet Pan Dinner: Baked Tofu with Peanut Sauce

Cook, Weeknight Dinner

Every day this week, we’re featuring a new sheet pan dinner that promises hands-off cooking and easy cleanup. Today’s recipe: flank steak fajitas with roasted bell peppers and onions. 

Baked Tofu with Green Beans, Shiitakes and Peanut Sauce

For today’s sheet pan dinner, here’s a simple ‘‘stir-fry’’ that bakes in the oven, making cleanup a snap. Adults and children alike will love this creamy peanut sauce, and making it is as easy as stirring together a few ingredients—no stove top or blender needed. Serve this dish over leftover rice, if you have some in the fridge, or make some udon noodles to serve alongside.

 

Baked Tofu with Green Beans, Shiitakes and Peanut Sauce

 

1 lb. (500 g) extra-firm tofu, drained

1/3 cup (3 fl. oz./80 ml) low-sodium soy sauce

3 Tbs. dark sesame oil

2 Tbs. rice vinegar or sherry vinegar

3-inch (7.5-cm) piece of fresh ginger, peeled and grated

2 garlic cloves, minced

3/4 lb. (375 g) green beans, trimmed

1/2 lb. (250 g) shiitake mushrooms, stemmed and halved

 

For the peanut sauce:

6 Tbs. (3 3/4 oz./115 g) peanut butter

2 Tbs. soy sauce

4 tsp. sesame oil

4 tsp. rice vinegar

1/4 cup (2 fl. oz./60 ml) hot water

 

Place 3 paper towels on a plate and arrange the tofu on the towels. Top with 3 more paper towels and
another plate. Use something heavy, such as a pot, to add weight to the top plate. Let stand for 5 minutes. Change the paper towels and repeat the process once more. This will remove excess moisture from the tofu so that it will caramelize with the marinade. Cut the tofu into 3/4-inch (2-cm) cubes.

 

In a large bowl, stir together the soy sauce, sesame oil, vinegar, ginger and garlic. Add the tofu, green beans and mushrooms and toss to coat all the ingredients well. Let marinate at room temperature for 30 minutes, tossing occasionally.

 

Preheat an oven to 400°F (200°C). Line a baking sheet with aluminum foil.

 

Spread the tofu, green beans and mushrooms on the prepared baking sheet in a single layer and roast,
stirring once about halfway through, until the tofu is caramelized on the edges and the vegetables are
fork-tender, about 30 minutes.

 

While the tofu and vegetables are cooking, make the peanut sauce. In a bowl, combine the peanut butter, soy sauce, sesame oil and vinegar. Stir in the hot water until smooth and creamy.

 

Divide the tofu and vegetables among 4 plates and serve, passing the peanut sauce alongside. Serves 4.

 

School Night

 

 

Find ways to make hectic suppers into fun, relaxed gatherings that the
whole family can enjoy in our cookbook School Night, by Kate McMillan.

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