Roasted Tofu with Corn

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the pressed tofu cubes thoroughly dry with clean kitchen towels to remove excess moisture.

   Tip: Drying the tofu well is key to achieving crispy edges during roasting.

2. 2

   In a small bowl, combine cornstarch, smoked paprika, garlic powder, salt, and black pepper. Toss the tofu cubes with 2 tablespoons of olive oil, then coat evenly with the spice mixture.

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

3. 3

   Spread the seasoned tofu on one side of a large baking sheet in a single layer. Roast for 20 minutes, shaking the pan halfway through for even browning.

   Tip: Don't skip shaking the pan; it ensures all sides get golden and crispy.

4. 4

   While the tofu roasts, toss the corn kernels with the remaining 1 tablespoon of olive oil and a pinch of salt in a separate bowl.

5. 5

   After 20 minutes, add the oiled corn to the same baking sheet with the tofu, spreading it in a single layer alongside the tofu cubes.

   Tip: Adding the corn halfway through prevents it from drying out.

6. 6

   Return the baking sheet to the oven and roast for another 12-15 minutes until the corn is lightly charred and the tofu is deeply golden brown.

7. 7

   Remove from the oven and immediately drizzle with fresh lime juice. Gently toss to combine, then transfer to a serving platter.

   Tip: The lime juice adds brightness and prevents the dish from feeling heavy.

8. 8

   Garnish generously with fresh cilantro, sliced scallions, and red chili flakes if desired. Serve warm or at room temperature.

   Tip: This dish is equally delicious served warm or as a cold salad the next day.