Roasted Tofu with Leek

Instructions

1. 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. 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. 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. 4

   While tofu roasts, heat remaining 1.5 tablespoons olive oil in a large skillet over medium-high heat and add sliced leeks.

5. 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. 6

   In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, and sesame oil to create the glaze.

7. 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. 8

   Cook for 2-3 minutes over medium heat, allowing the glaze to slightly reduce and coat the ingredients.

9. 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.