Roasted Tofu with Lotus Root
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just about an hour, and most of the ingredients are probably already in your pantry. The crispy tofu paired with tender lotus root creates such a satisfying combination, and I love that lotus root is packed with fiber and vitamin C, making this dish as nourishing as it is delicious. The ginger and garlic give everything a bright, aromatic lift, while the maple syrup adds just a touch of sweetness to balance the soy and vinegar. It's a simple dish that feels special enough to serve to guests, but casual enough for a regular Tuesday night.
Ella x
Ingredients
- 1 block (14 oz)extra-firm tofu(pressed for 15 minutes, cubed)
- 1 poundlotus root(peeled and sliced into 1/4-inch rounds)
- 3 tablespoonsvegetable oil
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 1 tablespoonmaple syrup
- 1 tablespoonfresh ginger(minced)
- 2garlic cloves(minced)
- 1 teaspoonsesame oil
- 2 tablespoonscornstarch
- 1 teaspoonkosher salt
- 1 teaspoonblack pepper
- 2 tablespoonssesame seeds(white or mixed)
- 3scallions(sliced for garnish)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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