Green Beans & Tofu with Spicy Peanut Sauce
6 servings
26 g
7 g
24 g
2 blocks (14 oz / 400g each) extra-firm tofu
1 1/2 lb (680g) trimmed green beans
3/4 cup (192g) crunchy peanut butter
3 tbsp (48g) hoisin sauce
2 tbsp (30ml) lime juice
1 tbsp (12g) coconut sugar
1 1/2 tsp red pepper flakes, divided
1 tbsp (15ml) avocado oil
1 1/2 tsp salt, divided
1/4 cup (60ml) hot water
Preheat oven to 425°F and line a baking sheet with parchment.
Pat tofu dry, cut into 1-inch cubes, and toss with avocado oil and 1/2 tsp salt.
Bake 22–25 minutes, flipping halfway, until crisp.
Whisk peanut butter, hoisin, lime juice, coconut sugar, 1/2 tsp red pepper flakes, and hot water until smooth.
Boil green beans in water with remaining 1 tsp salt for 3 minutes, then drain.
Toss tofu and green beans with sauce. Top with remaining red pepper flakes and serve.
