Roasted Tofu with Okra

Instructions

1. 1

   Wrap pressed tofu in a clean kitchen towel and place on a cutting board with a heavy skillet on top for 15 minutes to remove excess moisture. Then cut into 1-inch cubes.

   Tip: Pressing tofu ensures it will become golden and crispy rather than steaming during roasting.

2. 2

   Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.

3. 3

   In a small bowl, whisk together sesame oil, tamari, lime juice, maple syrup, minced garlic, ginger, and red pepper flakes until well combined.

   Tip: This sauce can be made ahead and stored in the refrigerator for up to 3 days.

4. 4

   Toss the tofu cubes with 1 tablespoon of olive oil and a pinch of sea salt on one baking sheet, spreading them in a single layer.

   Tip: Leave space between tofu pieces so they roast rather than steam.

5. 5

   On the second baking sheet, toss okra halves with the remaining 1 tablespoon of olive oil and a pinch of salt.

6. 6

   Place both baking sheets in the oven. Roast for 20 minutes until tofu is golden on edges and okra is tender with slight char.

   Tip: Stir the tofu halfway through for even browning.

7. 7

   Remove both sheets from the oven and transfer tofu and okra to a serving bowl. Drizzle the prepared sauce over the vegetables and gently toss to coat evenly.

8. 8

   Garnish with black sesame seeds and sliced green onions, then serve immediately while still warm.

   Tip: This dish pairs wonderfully with steamed jasmine rice or quinoa.