Roasted Tofu with Watercress

Instructions

1. 1

   Press the tofu blocks between clean kitchen towels with a weight on top for 15 minutes to remove excess moisture.

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

2. 2

   Cut the pressed tofu into 1-inch cubes and toss with 2 tablespoons olive oil, salt, and black pepper on a baking sheet.

   Tip: Spread the tofu in a single layer for even roasting.

3. 3

   Roast at 425°F (220°C) for 30-35 minutes, stirring halfway through, until golden and crispy on all sides.

   Tip: The edges should be lightly browned for maximum flavor and texture.

4. 4

   While the tofu roasts, whisk together the remaining 2 tablespoons olive oil, lemon juice, sesame oil, soy sauce, minced ginger, minced garlic, maple syrup, and red pepper flakes in a bowl.

   Tip: Taste and adjust seasonings to your preference before dressing.

5. 5

   Place the fresh watercress in a large serving bowl.

   Tip: Watercress's peppery bite complements the rich roasted tofu perfectly.

6. 6

   Remove the roasted tofu from the oven and let cool for 2-3 minutes, then add to the watercress bowl.

   Tip: Adding warm tofu to the greens will slightly wilt them just enough without making them soggy.

7. 7

   Pour the ginger-lemon dressing over the tofu and watercress and gently toss until everything is well coated.

8. 8

   Divide among four plates and garnish with sesame seeds before serving immediately.

   Tip: This dish is best enjoyed warm while the tofu is still slightly crispy.