Roasted Tofu with Pea

Instructions

1. 1

   Press the tofu block between paper towels for 15 minutes to remove excess moisture, then cut into 0.75-inch cubes.

   Tip: Pressing tofu ensures it becomes crispier when roasted rather than steaming.

2. 2

   Preheat your oven to 425°F and line a baking sheet with parchment paper.

3. 3

   Toss the tofu cubes with 2 tablespoons of olive oil and cornstarch until evenly coated, then spread in a single layer on the baking sheet.

   Tip: The cornstarch helps create a crispy exterior.

4. 4

   Roast the tofu for 25-30 minutes, stirring halfway through, until the edges are golden brown and slightly crispy.

   Tip: Don't skip the stirring step for even browning.

5. 5

   While the tofu roasts, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, and red pepper flakes in a small bowl.

6. 6

   Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat, then add minced garlic and ginger, cooking for 30 seconds until fragrant.

   Tip: Watch carefully to prevent burning the aromatics.

7. 7

   Add the frozen peas to the skillet and cook for 3-4 minutes until heated through and tender.

8. 8

   Pour the sauce mixture into the skillet with the peas and stir well, cooking for 1 minute until the sauce thickens slightly.

9. 9

   Gently fold the roasted tofu cubes into the pea mixture, being careful not to break them apart, and cook for another minute to warm through.

10. 10

    Transfer to a serving dish and garnish with sliced green onions and sesame seeds before serving.

    Tip: Serve immediately over steamed rice or with noodles for a complete meal.