Roasted Tofu with Cucumber

Instructions

1. 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. 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. 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. 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. 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. 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. 7

   Sprinkle sesame seeds and sliced green onions over the top as garnish.

   Tip: Reserve some garnish for a fresh, finished appearance.

8. 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.