Pre-heat the oven to 400 degrees F. Lightly coat a large baking tray with cooking spray.

Prepare your tofu by wiping away any excess moisture on the outside. Wrap the tofu in a towel or several paper towels and place it on a plate. Top the tofu with something heavy (a cast iron skillet works great) and then let it sit for 15-30 minutes to release as much moisture as possible.

While the tofu is being pressed, put the carrot sticks on the baking tray and toss with 1 tablespoon of the sesame oil and a sprinkle of salt. Bake for 5 minutes.

Meanwhile, unwrap the tofu and cut it into 3 even sheets (you want it to have the same dimensions but thinner). Cut those thinner pieces into triangles (see photo above). Toss the tofu in 1 tablespoon of sesame oil and the cornstarch.

Push the carrots to one side and line the tofu pieces up on the other side. Bake for 15 minutes.

Whisk together the soy sauce, garlic, ginger, honey, and the remaining teaspoon of sesame oil.

Take the baking tray out of the oven and toss the green beans in with the carrots. Flip the tofu over and pour the sauce on top reserving 1-2 tablespoons. I found that about 1/2 teaspoon per tofu triangle is perfect. Pour the remaining 1-2 tablespoons of sauce over the veggies and toss to coat. Bake for 10 additional minutes.

Serve with cilantro and sesame seeds and ENJOY!