Roasted Tofu with Daikon

Instructions

1. 1

   Press the tofu block between paper towels with a heavy weight for 15 minutes to remove excess moisture. Cut the pressed tofu into 3/4-inch cubes.

   Tip: Proper pressing ensures the tofu will crisp up beautifully rather than steam in the oven.

2. 2

   Peel the daikon radish and cut into 1-inch batons. Toss the tofu cubes and daikon on a large baking sheet with 2 tablespoons of sesame oil, salt, and pepper.

   Tip: Spread the ingredients in a single layer to maximize contact with the hot pan for even roasting.

3. 3

   Roast in a preheated 425°F oven for 25-30 minutes, stirring halfway through, until the tofu is golden brown and the daikon is tender with caramelized edges.

   Tip: Don't skip stirring midway through—it helps develop even browning on all sides.

4. 4

   While the vegetables roast, combine soy sauce, rice vinegar, maple syrup, minced garlic, and grated ginger in a small bowl. Whisk in cornstarch until fully dissolved.

   Tip: The cornstarch will help the glaze coat and cling to the roasted tofu and daikon.

5. 5

   Remove the baking sheet from the oven and drizzle the glaze evenly over the roasted tofu and daikon. Toss gently to coat all pieces, then return to the oven for 3-4 minutes until the glaze becomes glossy and slightly thickened.

   Tip: A brief final roast helps the glaze set and caramelize on the surface.

6. 6

   Transfer to a serving platter and garnish generously with sesame seeds, sliced scallions, and red pepper flakes if desired. Drizzle with the remaining 1 tablespoon of sesame oil for richness.

   Tip: Garnish just before serving to keep the scallions fresh and vibrant.