Preheat your oven to 375 F.

Slice the tofu into 5 thick strips, then cut diagonally to form triangles.

Marinate the pieces in 2 tbsp of coconut aminos and 1 tbsp of maple syrup for about 15 minutes.

Pan-fried tofu instructions: Once marinated, heat a large skillet with 1 tbsp of olive oil. Cook the tofu on low/medium heat until all sides are brown, for about 7-10 minutes total. Flip each piece every 1 1/2-2 minutes to brown all sides. I did this in two rounds to avoid overcrowding the pan. Baked tofu instructions: Layer the tofu on a parchment lined baking sheet and drizzle with olive oil. Bake for 45-50 minutes, and flip halfway through. Add in the green beans for the last 25 minutes.

While that cooks, toss together the green beans and seasoning.

Bake for about 25-30 minutes, flipping half way through. You can set the tray under the broiler for the last 2-3 minutes.

For the sauce, whisk together all ingredients in a bowl until smooth.

Once the tofu and green beans are cooked, transfer to a serving plate and serve with the sauce and a side of rice.

Store any leftover sauce in the fridge for up to a week. If it thickens, add a little water or coconut aminos to thin it out.