Roasted Tofu with Pak Choi
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
Here's one of my go to weeknight dinners because it comes together in just about an hour from start to table. The beauty of this dish is how simple it is to pull off, yet it tastes like you spent way more time in the kitchen than you actually did. I love using tofu because it's incredibly affordable and picks up all the flavors around it, plus it's packed with protein to keep you satisfied. The pak choi adds a lovely freshness and those leafy greens are full of vitamins and minerals. Just roast everything until golden, toss it all together with this incredible ginger garlic sauce, and you've got yourself a restaurant quality meal that won't break the bank.
Ella x
Ingredients
- 2 blocksextra-firm tofu(pressed and cubed into 1-inch pieces)
- ½ kgpak choi(quartered lengthwise)
- 3 tablespoonsvegetable oil
- 4garlic cloves(minced)
- 2 tablespoonsfresh ginger(grated)
- 3 tablespoonslow-sodium soy sauce
- 1½ tablespoonsrice vinegar
- 1 tablespoonmaple syrup
- 1 tablespoonsesame oil
- 118 mlvegetable broth
- 1 teaspooncornstarch
- 2 tablespoonssesame seeds(white or black)
- 2green onions(sliced for garnish)
Detail level
Instructions
- 1
Pat the pressed tofu cubes dry with paper towels to remove excess moisture. Toss with 1.5 tablespoons of vegetable oil, then spread on a baking sheet lined with parchment paper.
Tip: Drying the tofu well ensures it becomes crispy rather than steamed during roasting.
- 2
Roast the tofu at 425°F (220°C) for 25-30 minutes, stirring halfway through, until the edges are golden brown and slightly crispy.
Tip: Don't overcrowd the pan; arrange tofu in a single layer for even cooking.
- 3
While tofu roasts, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, broth, and cornstarch in a small bowl until the cornstarch dissolves completely.
Tip: This sauce mixture is the foundation of the dish, so ensure all ingredients are well combined.
- 4
Heat the remaining 1.5 tablespoons of oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
Tip: Keep the heat moderate to avoid burning the aromatics, which would make them bitter.
- 5
Add the pak choi quarters to the skillet and cook for 3-4 minutes, turning occasionally, until the pieces begin to soften and the outer leaves start to caramelize.
Tip: The pak choi will continue to cook after you add the sauce, so avoid overcooking at this stage.
- 6
Pour the sauce mixture over the pak choi and simmer for 2-3 minutes, stirring gently, until the sauce thickens and coats the vegetables with a glossy finish.
Tip: The cornstarch will help create a silky sauce that clings beautifully to the pak choi.
- 7
Toast the sesame seeds in a dry skillet over medium heat for 1-2 minutes, shaking occasionally, until fragrant and lightly golden.
Tip: Toasting seeds intensifies their nutty flavor and improves their texture.
- 8
Transfer the glazed pak choi to a serving platter, then arrange the roasted tofu on top. Drizzle any remaining sauce over everything.
Tip: Present the dish family-style for an elegant, shareable presentation.
- 9
Sprinkle with toasted sesame seeds and sliced green onions just before serving.
Tip: Adding garnishes at the last moment keeps them fresh and crispy.
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