Herbed Tofu with Roasted Vegetables

Name: Herbed Tofu with Roasted Vegetables
Cook time: 30 min
Yield: 6 servings
Ingredients: 450 g firm tofu pressed and cut into 2 cm cubes; 30 ml soy sauce; 15 ml toasted sesame oil; 15 ml rice vinegar; 10 g fresh ginger finely grated; 12 g garlic minced; 10 ml maple syrup; 1 g black pepper ground; 200 g carrots cut into 1.5 cm thick diagonal pieces; 250 g broccoli florets cut into bite-size florets; 150 g red bell pepper seeded and cut into 2 cm strips; 100 g red onion cut into 1.5 cm wedges; 30 ml neutral oil; 4 g kosher salt; 20 g scallions thinly sliced; 8 g sesame seeds toasted if desired

Tofu is pressed, marinated briefly with soy, ginger, garlic, and sesame oil, then roasted with a mix of vegetables until the tofu is browned and the vegetables are tender with caramelized edges. A final splash of rice vinegar and a scatter of scallions and sesame seeds sharpen the flavor and add contrast.

By Julienne

Cook time: 30 minutes

Servings: 6

Ingredients

450 g firm tofu pressed and cut into 2 cm cubes
30 ml soy sauce
15 ml toasted sesame oil
15 ml rice vinegar
10 g fresh ginger finely grated
12 g garlic minced
10 ml maple syrup
1 g black pepper ground
200 g carrots cut into 1.5 cm thick diagonal pieces
250 g broccoli florets cut into bite-size florets
150 g red bell pepper seeded and cut into 2 cm strips
100 g red onion cut into 1.5 cm wedges
30 ml neutral oil
4 g kosher salt
20 g scallions thinly sliced
8 g sesame seeds toasted if desired

Instructions

Heat the oven to 220°C. Line a rimmed baking sheet with parchment. Press the tofu dry with paper towels, then cut it into 2 cm cubes. In a small bowl, mix soy sauce, sesame oil, rice vinegar, grated ginger, minced garlic, maple syrup, and black pepper. The marinade is mixed and the tofu is cut into even cubes.
In a large bowl, toss the carrots, broccoli, red bell pepper, and red onion with neutral oil and kosher salt. Add the tofu and marinade, then fold gently so the tofu and vegetables are evenly coated without breaking the cubes. Everything is lightly coated and spreadable; no pooling liquid remains in the bowl.
Spread the mixture in a single layer on the baking sheet. Roast for 15 minutes, then toss the vegetables and turn the tofu pieces. Roast for another 12 to 15 minutes until the tofu edges are browned and the vegetables are tender with caramelized spots. The tofu is golden at the edges and the vegetables are fork-tender with browned edges.
Transfer to a serving dish and finish with sliced scallions and the sesame seeds if using. Serve warm. The dish is glossy, aromatic, and ready to serve.