Roasted Tofu with Celery

Instructions

1. 1

   Press the tofu block between paper towels or a clean cloth for 15 minutes to remove excess moisture, then cut into 1-inch cubes and toss with cornstarch, salt, and pepper until evenly coated.

   Tip: Pressing tofu is essential for achieving a crispy exterior when roasting.

2. 2

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

3. 3

   Spread the cornstarch-coated tofu cubes on the prepared baking sheet, drizzle with 2 tablespoons of olive oil, and roast for 25-30 minutes, stirring halfway through, until golden and crispy on all sides.

   Tip: Stir halfway through roasting to ensure even browning on all sides.

4. 4

   While the tofu roasts, prepare the celery by cutting each stalk into 2-inch pieces on a slight diagonal for better caramelization.

5. 5

   In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, and sesame oil to create the glaze.

6. 6

   Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat, then add the celery pieces and sauté for 8-10 minutes until they begin to soften and develop light golden spots.

   Tip: Don't overcrowd the pan; cook in batches if needed for better caramelization.

7. 7

   Add the minced garlic and grated ginger to the celery and cook for another 1-2 minutes until fragrant, then pour in the prepared glaze and stir well to coat.

8. 8

   Remove the roasted tofu from the oven and gently fold it into the celery mixture, tossing carefully to combine without breaking the tofu cubes. Cook for another 2-3 minutes on medium heat to meld the flavors.

   Tip: Fold gently to maintain the crispy exterior of the tofu cubes.

9. 9

   Transfer to a serving dish and garnish with sliced green onions and sesame seeds before serving.

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