Roasted Tofu with Lotus Root

Instructions

1. 1

   Preheat oven to 425°F (220°C). Pat the pressed tofu cubes dry with paper towels and toss with cornstarch, salt, and black pepper in a bowl.

   Tip: Pressing the tofu removes excess moisture, allowing it to crisp up better when cooked.

2. 2

   Toss lotus root slices with 1 tablespoon of vegetable oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through, until golden and tender.

   Tip: The lotus root edges will become caramelized and slightly crispy when properly roasted.

3. 3

   Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once shimmering, add the cornstarch-coated tofu cubes in a single layer.

   Tip: Work in batches if needed to avoid overcrowding the pan, which prevents browning.

4. 4

   Cook the tofu for 3-4 minutes on each side without stirring until golden brown and crispy. Transfer to a plate and set aside.

   Tip: Resist the urge to move the tofu around; letting it sit creates the best crust.

5. 5

   In the same skillet, reduce heat to medium and add minced ginger and garlic. Sauté for 30 seconds until fragrant.

   Tip: Watch carefully to prevent burning, which can make the sauce taste bitter.

6. 6

   Whisk together soy sauce, rice vinegar, maple syrup, and sesame oil. Pour the mixture into the skillet with the ginger and garlic, stirring for 1 minute.

   Tip: The sauce will reduce slightly and become glossy as it simmers.

7. 7

   Gently fold the roasted tofu and lotus root into the glaze, tossing carefully to coat all pieces evenly. Cook for 2 minutes, allowing the flavors to meld.

   Tip: Handle gently to maintain the crispness of the tofu exterior.

8. 8

   Transfer the roasted tofu and lotus root to a serving platter. Drizzle any remaining glaze over the top and garnish with sesame seeds and sliced scallions before serving.

   Tip: Serve immediately while the tofu is still warm and crispy for the best texture.