Roasted Tofu with Cabbage

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the pressed tofu dry with paper towels and toss the cubes with cornstarch, vegetable oil, and a pinch of sea salt until evenly coated.

   Tip: Pressing tofu for at least 15 minutes helps it absorb flavors and achieve crispier edges.

2. 2

   Spread the coated tofu cubes on a parchment-lined baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until the edges are golden brown and slightly crispy.

   Tip: Don't crowd the pan; this allows proper browning and crisping of the tofu.

3. 3

   While the tofu roasts, whisk together the soy sauce, rice vinegar, maple syrup, minced garlic, ginger, and red pepper flakes in a small bowl to create your sauce.

   Tip: Prepare the sauce early so flavors can meld while the tofu cooks.

4. 4

   Heat the sesame oil in a large skillet over medium-high heat and add the sliced cabbage. Sauté for 8-10 minutes, stirring occasionally, until the cabbage becomes tender and develops light golden edges.

   Tip: Allow the cabbage to develop some caramelization for deeper flavor.

5. 5

   Pour the prepared sauce over the sautéed cabbage and toss gently to coat all the pieces. Simmer for 2-3 minutes until the sauce slightly thickens and coats the cabbage.

   Tip: The sauce will continue to thicken as it cools, so don't over-reduce it.

6. 6

   Add the roasted tofu cubes to the skillet with the cabbage and sauce, folding them in gently to combine without breaking them apart.

   Tip: Be gentle when folding to maintain the tofu's crispy exterior.

7. 7

   Transfer the tofu and cabbage mixture to a serving platter or individual bowls. Garnish with sliced green onions and sesame seeds.

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