This One-Pan Ginger-Chili Baked Tofu Recipe is a Real Time-Saver
Baking tofu in this way preserves its special custardy texture while infusing it with lots of bright flavours.
Photo Credit: James Tse
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- 2 small sweet potatoes
- 1 small head broccoli
- 2 tbsp canola oil
- 1/4 tsp salt
- 1 lb firm tofu
- 2 tbsp sesame oil
- 2 tbsp honey
- 2 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 1 tbsp fresh ginger grated
- 1-2 tsp hot chili-garlic sauce
- 1 tbsp toasted sesame seeds (optional)
- fresh cilantro chopped (optional)
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment or foil.
- Peel sweet potatoes if you wish. Cut into ½-inch (1 cm) rounds. Cut broccoli into large florets. Combine sweet potato and broccoli with oil and salt in a large bowl. Toss well to coat then spoon on to prepared sheet.
- Whisk sesame oil with honey, vinegar, soy sauce, ginger and hot sauce in a small bowl. Cut tofu into 8 squares. Pat dry with paper towels. Make space in between vegetables on prepared sheet and place tofu in the spaces. Spoon about half of sesame mixture over tops of tofu.
- Bake 20 to 25 minutes or until sweet potatoes are tender and broccoli is golden. Drizzle everything with remaining sesame sauce. Sprinkle with sesame seeds and cilantro.
Nutrients per serving: 389 calories, 21 g protein, 24 g fat (3 g saturated fat), 30 g carbohydrates (6 g fibre), 0 mg cholesterol, 731 mg sodium
Best Health tip: To make this gluten-free, use tamari in place of soy sauce. To make it vegan, replace honey with maple syrup.
Originally Published in Best Health Canada