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–+ servings
Crispy roasted tofu served with a side of vegetables
Serine Milo

Savory Roasted Tofu

Roasted tofu that's crispy on the outside and tender on the inside, infused with a quick marinade of soy sauce, maple syrup, and sesame oil, perfect for various dishes.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegan
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

For the Tofu
  • 14 oz firm tofu extra firm works too
  • 2 tbsp soy sauce or tamari for a gluten-free option
  • 1 tbsp maple syrup or agave nectar
  • 1 tbsp sesame oil for a nutty undertone
  • 2 cloves garlic, minced or a sprinkle of garlic powder
  • 1 tsp fresh ginger, grated optional but adds a lovely zing
  • 1 tbsp cornstarch helps achieve that crispy texture
  • to taste black pepper
Optional Add-ins
  • chili flakes for heat
  • lime juice for brightness
  • sesame seeds for garnish
  • fresh herbs like cilantro

Method
 

Preparation
  1. Drain the tofu and wrap it in a clean kitchen towel or paper towels. Place a heavy pan on top for 10-15 minutes to remove excess moisture.
  2. While the tofu is pressing, preheat your oven to 425°F (220°C).
  3. Slice the pressed tofu into cubes or rectangles.
  4. In a bowl, whisk together soy sauce, maple syrup, sesame oil, garlic, and ginger. Allow the tofu to marinate for at least 15 minutes.
  5. Sprinkle cornstarch over the marinated tofu and toss gently to coat each piece evenly.
Cooking
  1. Spread the tofu in a single layer on a baking sheet lined with parchment paper.
  2. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 10gProtein: 14gFat: 8gSaturated Fat: 1gSodium: 500mgFiber: 1gSugar: 3g

Notes

Flavor Switch-Up: Try different marinades like teriyaki sauce or curry paste. Add fresh herbs to the marinade for a burst of freshness. Leftover tofu can be stored in an airtight container for 4-5 days.

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