Roasted Tofu with Carrot and Ginger Glaze

Instructions

1. 1

   Press the tofu block between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

   Tip: Pressing tofu is essential for achieving crispy exteriors when roasted.

2. 2

   Preheat oven to 425°F. Toss tofu cubes with 1 tablespoon vegetable oil and a pinch of salt on a baking sheet, spreading them in a single layer.

3. 3

   In a separate bowl, combine carrots with the remaining tablespoon of vegetable oil, salt, and pepper.

4. 4

   Roast tofu for 20 minutes, shaking the pan halfway through to ensure even browning.

   Tip: Look for golden-brown edges on the tofu cubes.

5. 5

   After 15 minutes of tofu roasting, add the carrots to the baking sheet and continue roasting together for the final 10 minutes.

6. 6

   While vegetables roast, prepare the glaze by whisking together soy sauce, ginger, maple syrup, rice vinegar, sesame oil, garlic, cornstarch, and red pepper flakes in a small bowl.

   Tip: The cornstarch helps thicken the glaze during cooking.

7. 7

   Remove the tofu and carrots from the oven and transfer to a large bowl. Pour the glaze over the hot vegetables and toss gently to coat evenly.

   Tip: The heat from the roasted vegetables will help the glaze thicken and coat everything beautifully.

8. 8

   Transfer to a serving platter and garnish generously with sesame seeds and fresh scallion slices. Serve immediately over rice or with steamed greens.