Honey Sesame Tofu with Roasted Shishito Peppers and Green Beans
Honey Sesame Tofu with Roasted Shishito Peppers and Green Beans - A plant-based, cilantro-brown rice bowl with sesame green beans and roasted shishito peppers. A sweet and spicy, healthy tofu bowl recipe.
Prep tofu: Wrap tofu in a tea towel, place a cutting board or baking sheet on top of the tofu and place something heavy (dutch oven, cans, etc.) on top to press the liquid out. Let it rest this way for at least 10 minutes. Cut tofu into 1-inch cubes.
Cook rice: Combine rice and water in a medium pot, bring to a boil and let simmer until liquid is absorbed and rice is tender, about 45 minutes. Remove from heat, season with salt and pepper, then stir in cilantro.
Marinate tofu: Make sure you’ve pressed the liquid out of the tofu first! Then, combine soy sauce, honey, sesame oil, garlic, ginger, and pepper in a large bowl. Add tofu cubes and let marinate at least 15 minutes. Don’t discard the marinade!
While the tofu is marinating, prep the green beans and shishito peppers.
Bake tofu: Arrange tofu in a single layer on a lined baking sheet and bake for 25-30 minutes, flipping after 15 minutes.
Prep green beans: Combine soy sauce, honey, sesame oil, garlic and red pepper flakes (optional) in a small bowl. Arrange green beans on another lined baking sheet, drizzle sauce over beans (I use about 2 tablespoons and reserve the rest for drizzling over the rice). Roast green beans for about 15 minutes. Once cooked, sprinkle with sesame seeds, and transfer to a bowl and keep warm.
Roast shishito peppers: Spread out peppers on a lined baking sheet (I use the same one I used for the green beans), coat peppers in olive oil and season with salt and pepper. Roast for 5-7 minutes.
Combine cilantro rice, crispy tofu, sesame green beans and roasted shishito peppers in serving bowls. Drizzle rice with remaining marinade and/or green bean sauce, garnish with sesame seeds and more cilantro. Enjoy!
Notes
PREP AHEAD: This is a great prep-ahead meal and makes for a great lunch or leftover mealLEFTOVERS/STORAGE: Store in a glass container (store tofu separately) for 5-7 days.NUTRITION NOTES: This recipe is packed with plant-based protein and fiber. It’s also a good source of vitamin C. Due to the soy sauce, it is relatively high in sodium - look for soy sauce options with lower sodium.