Maple-Mustard Tofu
with Caramelized Onions and Garlicky Green Beans
Sweet maple syrup and punchy mustard is always a winning combination—especially when paired with tofu. Caramelized onions add another layer of flavour to round out this delicious family-friendly meal!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit
Extra-Firm Tofu
(Contains Soy)
170 g
Green Beans
2 unit
Sweet Potato
1 unit
Yellow Onion
1 tbsp
Garlic Puree
2 tbsp
Maple Syrup
1 tbsp
Dijon Mustard
(Contains Mustard)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1.5 tsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tsp
Garlic Salt
Not included in your delivery
¼ tsp
Pepper*
¼ tsp
Salt*
½ tbsp
Unsalted Butter*
(Contains Milk)
2.5 tbsp
Oil*
1 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F.Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper and garlic salt, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
Meanwhile, heat a medium pot over medium heat. While the pot heats, peel, then cut onion into 1/4-inch slices.When the pot is hot, add 1 tbsp (1 1/2 tbsp) oil, then onions. Cook, stirring occasionally, until golden-brown, 6-7 min. Add 1 tsp (2 tsp) sugar and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 4-6 min. Remove the pot from heat.
Meanwhile, trim green beans. Stir together Dijon, whole grain mustard, maple syrup, soy sauce, half the garlic purée and 1 tbsp (2 tbsp) water in a small bowl.
Heat a large non-stick pan over medium-high heat. When hot, add green beans and 1/4 cup (1/2 cup) water. Season with salt and pepper. Bring to a simmer. Once simmering, cook, stirring occasionally, until green beans are tender-crisp and water has evaporated, 4-5 min. Add 1/2 tbsp (3 tbsp) butter and remaining garlic puree. Cook, stirring often, until fragrant, 30 sec. Transfer green beans to a plate. Cover to keep warm. Carefully wipe the pan clean.
Meanwhile, pat tofu dry with paper towels. Season with salt and pepper. When green beans are done, heat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then tofu. Sear until golden-brown 1-2 min per side.** Reduce heat to medium, then add maple-mustard mixture. Cook, flipping tofu to coat, until sauce thickens slightly, 30 sec-1 min. Season with salt and pepper, to taste. Remove the pan from heat.
Divide tofu, sweet potatoes and green beans between plates. Top tofu with caramelized onions. Drizzle any remaining maple-mustard sauce from the pan over tofu and onions.
