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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Mexican Rice
This Mexican rice recipe is one of my go to weeknight favorites because it comes together in just about an hour and tastes absolutely authentic. The tomatoes give it that beautiful color and rich flavor while also providing lycopene, a powerful antioxidant that's great for your heart. What I love most is how budget friendly it is, using simple ingredients you probably already have on hand. The whole process is straightforward enough that even beginners can master it, and the result is a vibrant, fragrant rice dish that pairs perfectly with any protein.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.