Vegetarian Sheet Pan Peanut Tofu and Green Beans

This no-hassle sheet pan meal tastes like stir-fry, but your oven does all the work!

Serves: 3Prep: 10 minutesCook: 25 minutesTotal: 35 minutesDifficulty: Easy

Serves: 3


  • 1 package (14 oz.) Simple Truth Organic™ Extra Firm Tofu, drained and cut into ½” planks
  • 3 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon cornstarch
  • 1 tablespoon sugar
  • 2 teaspoons ground ginger
  • 1 teaspoon garlic powder
  • 12 ounces green beans, trimmed
  • 3 cups hot cooked rice
  • 1⁄4 cup roasted peanuts, chopped


  • Preheat oven to 400°F. Spray rimmed baking sheet with non-stick cooking spray.
  • On paper towel-lined plate, arrange tofu. Top with additional paper towels and second plate. Weigh down plate with a heavy can for at least 5 minutes.
  • Meanwhile, in small bowl, whisk together soy sauce, rice wine vinegar, cornstarch, sugar, ginger and garlic.
  • Cut pressed tofu into triangles. Toss tofu and green beans with soy sauce mixture; spread evenly onto prepared pan.
  • Bake 15 minutes; flip tofu pieces and stir beans. Continue baking 10 to 12 minutes, until green beans are tender.
  • Serve tofu and beans over rice. Top with chopped peanuts.