Roasted Tofu with Leek
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just over an hour and tastes like you've been cooking all day. Roasted tofu with leek is crispy on the outside, tender on the inside, and coated in a savory sauce that rivals any takeout. The tofu is packed with plant based protein and keeps you feeling full, while the caramelized leeks add natural sweetness and incredible depth. Best of all, most people have these simple ingredients on hand already, making this an easy go to meal when you want something nourishing without breaking the bank or spending hours in the kitchen.
Ella x
Ingredients
- 1 blockextra-firm tofu(pressed and cubed)
- 4 mediumleeks(white and light green parts, sliced into rounds)
- 3 tablespoonsolive oil
- 4garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 3 tablespoonslow-sodium soy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonmaple syrup
- 1 teaspoonsesame oil
- 2 tablespoonscornstarch
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2green onions(sliced for garnish)
- 1 tablespoonsesame seeds(for garnish)
Detail level
Instructions
- 1
Press the tofu block between paper towels with a heavy weight for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
Tip: Pressing tofu ensures it becomes crispy when roasted rather than steamy.
- 2
Toss tofu cubes with cornstarch, salt, and pepper in a bowl until evenly coated.
Tip: The cornstarch creates a golden, crispy exterior when roasted.
- 3
Spread tofu on a baking sheet lined with parchment paper, drizzle with 1.5 tablespoons olive oil, and roast at 400°F for 25-30 minutes, stirring halfway through, until golden brown.
Tip: Don't skip the stirring—it ensures even browning on all sides.
- 4
While tofu roasts, heat remaining 1.5 tablespoons olive oil in a large skillet over medium-high heat and add sliced leeks.
- 5
Cook leeks for 8-10 minutes, stirring occasionally, until they soften and begin to caramelize, then add minced garlic and ginger, cooking for 1 minute more.
Tip: The leeks should turn a light golden color and become slightly sweet.
- 6
In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, and sesame oil to create the glaze.
- 7
Add the roasted tofu cubes to the skillet with the caramelized leeks and pour the glaze over everything, stirring gently to coat all pieces evenly.
Tip: Stir gently to avoid breaking the delicate tofu cubes.
- 8
Cook for 2-3 minutes over medium heat, allowing the glaze to slightly reduce and coat the ingredients.
- 9
Transfer to serving plates and garnish with sliced green onions and sesame seeds before serving.
Tip: Serve immediately while the tofu is still warm and crispy.
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