Wendell's Tofu and Green Beans with Chili Crisp

This dish is right up my alley.  I love this kind of food.  Wendell got the recipe from the Crave section of the newspaper.  It's originally from The New York Times Kitchen.

I think it caught his eye because it makes use of the Chinese black vinegar that he recently bought from the Asian Market.  It was ono!  I woulda totally had this with choke rice if I wasn't dieting. Yummmm!

 

INGREDIENTS

3 tablespoons chili 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 

2 tablespoons chopped scallions 

2 tablespoons chopped cilantro 

1 (14-ounce) package extra-firm tofu, drained and sliced into 8 (1/2-inch-thick) slabs 

¾ pound green beans 

1 tablespoon neutral oil, like canola or grapeseed 

1 tablespoon minced fresh ginger 

PREPARATION 

Heat oven to 450 degrees. In a baking dish or casserole, whisk together the chili crisp, soy sauce, vinegar, sesame oil, honey, garlic, ginger, scallions and cilantro. 

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. 

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. 

Roast until the green beans start to blister, 20 to 25 minutes. Serve immediately with rice and extra chili crisp on the side.