Roasted Tofu with Bell Pepper

Instructions

1. 1

   Press the tofu block using a tofu press or by wrapping it in clean kitchen towels and placing a heavy object on top for 15 minutes to remove excess moisture.

   Tip: Properly pressed tofu will brown and crisp much better during roasting.

2. 2

   Cut the pressed tofu into 3/4-inch cubes. Toss the tofu cubes with cornstarch, 1 tablespoon of olive oil, and a pinch of salt in a bowl until evenly coated.

   Tip: The cornstarch creates a delightfully crispy exterior when roasted.

3. 3

   Spread the tofu cubes on a baking sheet in a single layer and roast at 425°F (220°C) for 25-30 minutes, stirring halfway through, until golden brown and crispy on all sides.

   Tip: Don't skip stirring midway to ensure even browning.

4. 4

   While the tofu roasts, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, and red pepper flakes in a small bowl. Set the glaze aside.

   Tip: This glaze balances savory, tangy, and slightly sweet flavors beautifully.

5. 5

   Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the minced garlic and grated ginger, stirring constantly for about 1 minute until fragrant.

   Tip: Be careful not to burn the garlic; reduce heat if necessary.

6. 6

   Add the bell pepper pieces to the skillet and sauté for 5-7 minutes, stirring occasionally, until the peppers are tender-crisp and slightly caramelized.

   Tip: Keep the peppers slightly firm for better texture contrast with the crispy tofu.

7. 7

   Once the tofu is finished roasting, add it to the skillet with the peppers. Pour the glaze over the mixture and toss everything together gently for 2-3 minutes until well coated and heated through.

   Tip: Toss gently to avoid breaking apart the crispy tofu cubes.

8. 8

   Transfer the roasted tofu and bell pepper mixture to a serving platter. Garnish with sliced green onions and sesame seeds before serving.

   Tip: Serve immediately while the tofu is still crispy for the best texture.