Crispy Baked Tofu with Sesame Spinach

This side combines oven-crisped tofu with spinach quickly sautéed in garlic, soy sauce, and sesame oil. The tofu stays firm and browned on the outside, while the spinach is cooked just until wilted and seasoned to coat without becoming watery.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

• 450 g extra-firm tofu pressed and cut into 2 cm cubes
• 15 g cornstarch
• 15 ml soy sauce
• 10 ml neutral oil
• 1 g fine salt
• 1 g ground black pepper
• 5 ml neutral oil
• 6 g garlic minced
• 200 g fresh spinach washed and dried
• 15 ml soy sauce
• 10 ml rice vinegar
• 2 g fine salt
• 20 ml sesame oil
• 15 ml water
• 8 g toasted sesame seeds

Instructions

1. Heat the oven to 220 C. Line a rimmed baking sheet with parchment paper. Oven is fully preheated and the baking sheet is lined.
2. Pat the tofu very dry, then toss it in a bowl with cornstarch, 15 ml soy sauce, 10 ml neutral oil, 1 g salt, and the black pepper until lightly coated. Spread the cubes on the sheet in a single layer. Tofu pieces are evenly coated and separated on the tray.
3. Bake the tofu for 15 minutes, then turn the cubes and bake 5 to 7 minutes more until browned and crisp at the edges. Tofu is golden and crisp on the outside.
4. While the tofu bakes, heat the remaining 5 ml neutral oil in a large skillet over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant. Garlic smells fragrant but has not browned.
5. Add the spinach, remaining 15 ml soy sauce, rice vinegar, remaining 1 g salt, sesame oil, and water. Toss for 1 to 2 minutes until the spinach just wilts and the pan looks lightly glossy, not wet. Spinach is wilted but still green and the liquid has mostly evaporated.
6. Fold the baked tofu into the spinach or serve the spinach topped with the tofu. Finish with the sesame seeds. Tofu is crisp, spinach is coated evenly, and the sesame seeds are distributed on top.