Roasted Tofu with Bell Pepper
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just an hour and tastes like takeout without the price tag. Crispy roasted tofu paired with sweet bell peppers creates this amazing combination that even my meat eating friends request. The beauty of tofu is that it's packed with plant based protein and takes on whatever flavors you give it, so this savory ginger soy glaze really makes it shine. You'll have a restaurant quality meal on the table with minimal effort, and honestly, the leftovers are just as delicious the next day.
Ella x
Ingredients
- 1 block (14 oz)extra-firm tofu(pressed and cubed)
- 3bell peppers(mixed colors, cut into 1-inch pieces)
- 3 tablespoonsolive oil
- 4garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 1 tablespoonmaple syrup
- 1 teaspoonsesame oil
- ½ teaspoonred pepper flakes
- 2 tablespoonscornstarch
- 2green onions(sliced for garnish)
- 1 tablespoonsesame seeds(for garnish)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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