Roasted Tofu with Edamame

Instructions

1. 1

   Press the tofu blocks between paper towels or in a tofu press for 15 minutes to remove excess moisture, then cut into 3/4-inch cubes.

   Tip: Pressing the tofu is crucial for achieving a crispy exterior when roasted.

2. 2

   In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, minced ginger, and minced garlic until well combined.

3. 3

   In a separate bowl, toss the tofu cubes with cornstarch, salt, and pepper until evenly coated.

   Tip: The cornstarch helps create a golden, crispy exterior during roasting.

4. 4

   Preheat your oven to 425°F (220°C). Spread the tofu cubes on a lightly oiled baking sheet in a single layer.

   Tip: Don't overcrowd the pan; give the tofu space to roast evenly.

5. 5

   Roast the tofu for 20-25 minutes, stirring halfway through, until golden brown and crispy on all sides.

6. 6

   In the last 5 minutes of roasting, add the thawed edamame to the baking sheet and stir gently to combine with the tofu.

   Tip: Adding edamame near the end prevents them from drying out too much.

7. 7

   Remove from the oven and immediately drizzle the prepared soy-ginger sauce over the tofu and edamame, tossing gently to coat.

8. 8

   Transfer to a serving plate and garnish with toasted sesame seeds, sliced scallions, and red pepper flakes before serving.

   Tip: Serve warm or at room temperature with steamed rice or noodles.