Roasted Tofu with Sweet Potato and Miso-Maple Glaze

Instructions

1. 1

   Preheat oven to 425°F. Pat pressed tofu cubes dry with paper towels and transfer to a large bowl.

   Tip: Pressing tofu for 15-20 minutes removes excess moisture, allowing it to brown beautifully.

2. 2

   In a small bowl, whisk together miso paste, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth.

   Tip: Warm the miso paste slightly with a little hot water if it's difficult to dissolve.

3. 3

   Add olive oil to the tofu bowl and toss gently. Sprinkle with smoked paprika, salt, and pepper. Add sweet potato cubes and toss to combine.

   Tip: The olive oil helps the tofu crisp up in the oven while the paprika adds smoky depth.

4. 4

   Spread tofu and sweet potato in a single layer on a parchment-lined baking sheet. Roast for 20 minutes, stirring halfway through.

   Tip: Don't overcrowd the pan; use two sheets if needed for better browning.

5. 5

   Remove baking sheet from oven and drizzle the miso-maple glaze over the tofu and sweet potato. Toss gently to coat evenly.

   Tip: Adding the glaze in the final portion of cooking prevents the miso from burning.

6. 6

   Return to oven and roast for 8-10 minutes more until the glaze caramelizes and the tofu edges are golden brown.

   Tip: Watch carefully in the last few minutes to prevent burning the glaze.

7. 7

   Transfer to a serving platter and garnish with sesame seeds and fresh scallions. Serve warm.

   Tip: For extra crunch, reserve 1 tablespoon of sesame seeds to sprinkle on just before serving.