Roasted Tofu with Spinach

Instructions

1. 1

   Press the tofu blocks between paper towels with a weight on top for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

   Tip: Pressing the tofu ensures it becomes crispy when roasted rather than steamy.

2. 2

   Toss the tofu cubes with 2 tablespoons of olive oil, cornstarch, salt, and pepper in a bowl until evenly coated.

   Tip: The cornstarch creates a wonderfully crispy exterior when roasted.

3. 3

   Spread the tofu on a baking sheet and roast at 400°F (200°C) for 25-30 minutes, stirring halfway through, until golden and crispy on all sides.

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

4. 4

   While tofu roasts, whisk together sesame oil, lemon juice, soy sauce, rice vinegar, and maple syrup in a small bowl to create the glaze.

   Tip: This glaze balances tangy, savory, and slightly sweet flavors beautifully.

5. 5

   Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat and sauté the minced garlic for about 1 minute until fragrant.

   Tip: Watch the garlic carefully to avoid burning it.

6. 6

   Add the fresh spinach to the skillet in batches, stirring constantly until completely wilted, about 4-5 minutes total. Season with salt and a pinch of red pepper flakes.

   Tip: The spinach will reduce significantly as it cooks, so add it in batches if needed.

7. 7

   Transfer the roasted tofu cubes to the skillet with the wilted spinach and pour the prepared glaze over everything.

   Tip: Toss gently to coat all the tofu evenly with the glaze and spinach.

8. 8

   Toss everything together over medium heat for 2 minutes until the glaze slightly thickens and coats the tofu and spinach.

   Tip: The residual heat will help the glaze adhere to all the ingredients.

9. 9

   Divide among serving bowls and garnish with sesame seeds and a squeeze of fresh lemon if desired.

   Tip: Serve immediately while the tofu is still warm and crispy.