Step 1

Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

Step 2

In an upright blender, combine the peanut butter, water, garlic, ginger, Tamari, maple syrup, lime juice, rice vinegar, Sambal Oelek, salt, and pepper. Blend on high until completely smooth, about 1 minute. Set aside.

Step 3

Tear the tofu into 1-2 inch pieces and place them on a clean kitchen towel. Blot the pieces dry as best you can. Transfer tofu pieces to a medium bowl.

Step 4

To the bowl, add 2 tablespoons of the oil, salt, and pepper. Give the tofu a toss to coat. Then, to the tofu add the arrowroot, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Toss again to coat. Lay the tofu out on the baking sheet in a single layer. Slide the baking sheet into the oven and set a timer for 15 minutes.

Step 5

Wipe out the medium bowl that you used for the tofu and add the green beans to it. To the green beans, add the remaining 1 ½ tablespoons oil, remaining teaspoon garlic powder, remaining teaspoon onion powder, and some salt and pepper. Toss to coat.

Step 6

When the 15 minute timer goes off, remove the tofu from the oven. Using a spatula, stir up the tofu pieces and move them all over to one half of the baking sheet. Add the green beans to the empty half of the baking sheet and spread them out. Slide the baking tray back in and set the timer for 15 minutes again.

Step 7

Once the green beans are tender and lightly browned in spots, and the tofu is crispy and browned, you’re good to go! I like to give the tofu and green beans a quick broil too. Serve the crispy tofu and green beans with warm rice, green onions, chili crisp, and heavy drizzles of the spicy peanut sauce. Enjoy!