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Sweet Thai Chili Tofu
with mashed sweet potatoes / green beans

Active: 40 Total: 40
Spicy, sweet Thai Chili sauce gives sheet pan tofu and green beans a colorful, flavorful finish.
Smarts: This recipe makes a sweeter, thicker Sweet Thai Chili Sauce than we have used in the past. Be sure to cook it down until it is nice and thick so it will stick to the tofu as it finishes cooking. And feel free to double it if you want extra for drizzling over the finished dish.


Thai Chili Tofu with Green Beans:
  • Tofu, extra-firm - 16 oz , 1/2” / 1.3 cm cubes (vacuum-packed preferable)
  • Oil, toasted sesame - 2 Tbsp
  • Soy sauce, low-sodium - 2 Tbsp
  • Curry powder, mild - 1/2 tsp
  • Green beans - 1 lb , trimmed
  • Limes - 1 , wedges
  • Cilantro leaves - 3 Tbsp , chopped
  • Foil - for roasting
  • Oil, cooking - 1 Tbsp
  • Coriander, ground - 1 tsp
  • Vinegar, red or white wine - 2 tsp
Sweet Thai Chili Sauce:
  • Vinegar, rice - 1/4 cup
  • Water - 1/4 cup + 1 Tbsp
  • Sugar - 3 Tbsp
  • Chili garlic sauce - 2 tsp , more or less to taste
  • Cornstarch - 1/2 tsp
Mashed Sweet Potatoes:
  • Sweet potatoes - 1 1/2 lbs , peeled and cubed
  • Butter - 1 Tbsp
  • Heavy cream - 2 Tbsp


  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)
  2. Marinate tofu - Toss tofu with sesame oil, soy sauce, and curry powder. Let marinate, stirring occasionally, for 20 minutes while preparing the other ingredients.
  3. Sweet potatoes / Green beans - Prep as directed. (Can be done up to 5 days ahead)
  4. Make Sweet Thai Chili Sauce - Combine vinegar, first part of water, sugar, and chili garlic sauce in a small saucepan over medium-high heat. Boil until sugar has dissolved, 1 to 2 minutes. In a separate bowl, whisk together second part of water and cornstarch. Pour water-cornstarch mixture into sauce and continue cooking for 4 to 6 minutes more until very thick (it should be about as thick as honey so that it will stay on top of the salmon). (Can be done up to 5 days ahead)
  5. Limes / Cilantro - Prep as directed.


  1. Heat oven to 425F / 218C degrees.
  2. While oven is heating, place sweet potatoes in a stock pot and cover with cold water. Bring to a boil and then simmer until the potatoes are fork-tender, 6 to 10 minutes.
  3. Next, line a sheet pan with foil. Spray it with nonstick cooking spray or brush with some oil. Toss green beans with oil, coriander, vinegar, and some salt and pepper. Spread out on prepared sheet pan. Drain tofu and add it to sheet pan.
  4. Transfer sheet pan to oven and roast for 10 minutes to let everything start cooking.
  5. After 10 minutes, remove green beans and tofu from oven and give everything a good stir. Spoon about half of the Sweet Thai Chili Sauce over tofu pieces. Reserve any remaining sauce to serve over the finished dish.
  6. Return sheet pan to the oven and continue cooking until green beans are tender, 8 to 15 minutes more (depending on thickness).
  7. When sweet potatoes are tender, drain and let steam for ~5 minutes to release moisture. Return potatoes to stock pot and mash with butter and heavy cream. Add some more cream or a splash of water if needed. Season with some salt.
  8. Squeeze some of the lime wedges over tofu and green beans. Top with cilantro.
  9. Serve tofu and green beans with mashed sweet potatoes. Enjoy with any extra Sweet Thai Chili Sauce and lime wedges on the side.

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