Roasted Tofu with Cucumber
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that comes together in under an hour. Crispy roasted tofu paired with cool, refreshing cucumber makes for a satisfying meal that feels lighter than it actually is. Tofu is packed with plant based protein, so it keeps you full without weighing you down, and honestly, it's one of the most budget friendly proteins you can buy. The beauty of this dish is how simple it is to pull together, even if you're not the most experienced cook. Just toss your tofu in cornstarch, roast it until golden, then dress everything with a ginger garlic sauce that tastes like it came from your favorite takeout spot. I promise you'll be making this one on repeat.
Ella x
Ingredients
- 1 blockextra-firm tofu(pressed and cubed)
- 2 mediumcucumber(halved lengthwise and sliced)
- 3 tablespoonscornstarch
- 3 tablespoonssesame oil
- 2 tablespoonssoy sauce
- 1½ tablespoonsrice vinegar
- 1 tablespoonfresh ginger(minced)
- 3garlic cloves(minced)
- 1 tablespoonmaple syrup
- ½ teaspoonred chili flakes
- 2 tablespoonssesame seeds(for garnish)
- 2green onions(sliced for garnish)
- 2 tablespoonsvegetable oil(for roasting)
Detail level
Instructions
- 1
Press the tofu block between paper towels with a weight on top for 15 minutes to remove excess moisture, then cut into 0.75-inch cubes.
Tip: Pressing tofu is essential for achieving a crispy exterior when roasted.
- 2
Toss the tofu cubes with cornstarch, salt, and pepper in a bowl until evenly coated.
Tip: The cornstarch creates a light crispy coating without needing deep frying.
- 3
Heat vegetable oil in a large skillet over medium-high heat, then add tofu cubes in a single layer and roast for 12-15 minutes, stirring occasionally, until golden and crispy on multiple sides.
Tip: Don't crowd the pan; work in batches if needed for better browning.
- 4
While tofu roasts, whisk together sesame oil, soy sauce, rice vinegar, minced ginger, garlic, maple syrup, and red chili flakes in a small bowl to create the glaze.
Tip: Taste the glaze and adjust sweetness or saltiness to your preference.
- 5
Transfer roasted tofu to a clean bowl and pour the glaze over it, tossing gently to coat evenly.
Tip: Adding the glaze to warm tofu helps it absorb the flavors better.
- 6
Arrange sliced cucumber on a serving plate or in a bowl, then top with the glazed roasted tofu.
Tip: Keep cucumber separate until serving to maintain its crisp texture.
- 7
Sprinkle sesame seeds and sliced green onions over the top as garnish.
Tip: Reserve some garnish for a fresh, finished appearance.
- 8
Serve immediately while tofu is still warm and crispy.
Tip: This dish is best enjoyed fresh, though leftovers can be stored separately in the refrigerator for up to 2 days.
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