Roasted Tofu with Bean Sprout Stir-Fry

Instructions

1. 1

   Press the tofu block between paper towels with a heavy weight for 15 minutes to remove excess moisture, then cut into 3/4-inch cubes.

   Tip: Pressing tofu is crucial for achieving a crispy exterior when roasted.

2. 2

   Preheat your oven to 425°F (220°C). Toss tofu cubes with 1 tablespoon of sesame oil, salt, and pepper, then spread on a baking sheet in a single layer.

   Tip: Don't overcrowd the pan—give tofu space so it roasts rather than steams.

3. 3

   Roast the tofu for 25-30 minutes, stirring halfway through, until the edges are golden brown and crispy.

4. 4

   While tofu roasts, prepare the sauce by whisking together soy sauce, rice vinegar, 2 tablespoons sesame oil, minced garlic, ginger, vegetable broth, cornstarch, and red pepper flakes in a small bowl.

   Tip: The cornstarch will help thicken the sauce when heated.

5. 5

   Heat a large skillet or wok over medium-high heat. Add the prepared sauce and bring to a simmer, stirring constantly until it thickens, about 2 minutes.

6. 6

   Add the fresh bean sprouts to the pan and stir-fry for 2-3 minutes until they're heated through but still retain their crunch.

   Tip: Don't overcook the sprouts or they'll become limp and lose their texture.

7. 7

   Gently fold in the roasted tofu cubes and green onions, stirring carefully to coat everything evenly with the sauce.

   Tip: Use gentle movements to prevent breaking apart the crispy tofu pieces.

8. 8

   Transfer to serving plates and garnish with sesame seeds and any remaining green onions. Serve immediately while the tofu is still warm and crispy.