Roasted Sesame Tofu & Vegetables

1-2 14-oz packages Extra-Firm Tofu (depending on how much tofu you want)

1/2 cup soy sauce

2 1/2 tablespoons hoisin sauce

2 tablespoons olive oil

1 lb carrots, scraped and sliced on the diagonal

1 lb cauliflower (1 smallish head), cored and cut into bite-sized pieces

8 oz cremini mushrooms, halved or quartered if large

2 tablespoons rice wine vinegar

2 teaspoons sesame oil

1/2- 1 teaspoon chili-garlic paste

6 green onions, green parts only, thinly sliced

sesame seeds for garnish, if desired

Hot cooked rice for serving


1. Heat your oven to 450, and adjust your oven racks so that you can cook two baking sheets at a time (in my oven this is the 2nd and 4th positions). Line two baking sheets with foil and spray with non-stick spray or mist with olive oil.


2. Use paper towels to pat the block of tofu dry and then cut it into 32 pieces. (I make 4 horizontal cuts, 4 vertical cuts, and then 1 more cut right down the middle.) Set aside.


3. In a large bowl, whisk together the soy sauce, hoisin sauce, and olive oil. Reserve 3 tablespoons of the mixture in a small bowl and set it aside.


4. Add the carrots, cauliflower, and mushrooms to the large bowl and stir until they are coated with the marinade. Use a slotted spoon to transfer the vegetables to one of the prepared baking sheets. Add the tofu to the bowl and gently stir to coat the pieces with the marinade. Let it sit for about 5 minutes. Use a slotted spoon to transfer the tofu to the second prepared baking sheet. Discard the marinade and use a paper towel to wipe out the bowl.


5. Put both baking sheets in the oven at the same time and roast, stirring occasionally, until the tofu is browned and crispy, and the vegetables are tender and browned, and scorched in places, 30-35 minutes. Switch the baking sheets' position once or twice during roasting so nothing burns. My vegetables are usually done before the tofu, so I just take them out of the oven and let them sit, loosely covered with foil, until the tofu is ready.


6. To the 3 tablespoons reserved marinade, add the rice wine vinegar, sesame oil, and chili-garlic paste, and mix well.


7. Transfer the roasted tofu and vegetables to the large bowl, and add the green onion. Drizzle all with the sesame oil mixture and mix gently to distribute it on all the pieces. Serve tofu and vegetables over the hot cooked rice and sprinkle with the sesame seeds if desired.


Makes 4-6 servings.

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