Roasted Tofu with Mushroom

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the pressed tofu cubes dry with paper towels to remove excess moisture, which will help them achieve a crispier exterior when roasted.

   Tip: Pressing the tofu for at least 15 minutes before roasting is key to getting golden, crispy edges.

2. 2

   On a large baking sheet, toss the tofu cubes with 2 tablespoons of olive oil, salt, pepper, and half of the thyme. Spread them out in a single layer and roast for 20 minutes.

   Tip: Keep the tofu pieces separated on the sheet for even browning.

3. 3

   While the tofu roasts, combine the tamari, rice vinegar, minced garlic, fresh ginger, maple syrup, and sesame oil in a small bowl to create your glaze. Set aside.

   Tip: This glaze brings all the umami flavors together beautifully.

4. 4

   After 20 minutes, remove the baking sheet from the oven and push the tofu to the sides. Add the mushroom pieces to the center and toss them with the remaining 2 tablespoons of olive oil, remaining thyme, salt, and pepper.

   Tip: The mushrooms need less cooking time than the tofu, so add them halfway through.

5. 5

   Return the baking sheet to the oven and roast for another 12-15 minutes until the mushrooms are tender and the tofu is deeply golden on all sides.

   Tip: The mushrooms should be slightly caramelized and the tofu edges should be crispy.

6. 6

   Remove from the oven and immediately pour the garlic-ginger glaze over the hot tofu and mushrooms, stirring gently to coat everything evenly.

   Tip: Pour the glaze while everything is hot so it coats and clings to each piece.

7. 7

   Transfer to a serving platter and garnish generously with toasted sesame seeds and sliced green onions before serving.

   Tip: The fresh green onions add a bright, oniony contrast to the rich roasted flavors.