Sesame-Maple Roasted Tofu

February 3, 2008

(photo source)
Serve over Udon (or Linguine) noodles. 
Based on this recipe – It needed more sauce, so increased most of the liquids – and also added garlic.

Makes 2-3 servings

1 14-ounce block extra-firm water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
1 medium red onion, sliced thick
4 garlic cloves – chipped fine or minced
3 teaspoons canola oil
3 teaspoons toasted sesame oil
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoon tahini*
2 tablespoon soy sauce
3 teaspoons pure maple syrup
1 teaspoon cider vinegar (I had only garlic red wine vinegar and it came out fine)
3 cups sugar snap peas, trimmed
1 tablespoon sesame seeds

1. Preheat oven to 450°F.
2. Toss tofu, onion, half the garlic, canola oil, sesame oil, salt and pepper in a large bowl.  Spread on a large baking sheet and roast until the tofu is lightly golden on top and the onions are browning in spots, 15 minutes.  (Space out the tofu cubes pretty well.)
3. Whisk the rest of the garlic, tahini*, soy sauce, maple syrup and vinegar in a small dish until combined. Remove the tofu from the oven, add snap peas and drizzle with the maple sauce; stir to combine. Sprinkle with sesame seeds. Return to the oven and continue roasting until the peas are crisp-tender, 8 to 12 minutes more.  Serve over the noodles.

*I ran out of Tahini and had no desire to go to the store.  I made a kinda/sorta tahini pretty quickly with my new hand/wand blender:

Put the following in a deep plastic cup and submerge the handblender.  Blend 30 seconds or so.  (A mini-chopper might work.)

  • 2 TB sesame seeds
  • 1/2 tsp sesame oil
  • 1/2 TB olive oil
  • 1/4 tsp salt
  • 2 TB tepid water
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