Recipe Image

Sesame-Maple Roasted Tofu

  • 20 m
  • 45 m
EatingWell Test Kitchen
“This quick and healthy dinner pairs creamy tofu and crispy snap peas with a tahini-maple sauce. Make it a meal: Serve with udon noodles and Green Tea-Poached Pears for dessert.”

Ingredients

    • 1 14-ounce block extra-firm water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
    • 1 medium red onion, sliced
    • 2 teaspoons canola oil
    • 2 teaspoons toasted sesame oil
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • 1 tablespoon tahini, (see Tip)
    • 1 tablespoon reduced-sodium soy sauce
    • 2 teaspoons pure maple syrup
    • 1 teaspoon cider vinegar
    • 3 cups sugar snap peas, trimmed
    • 1 tablespoon sesame seeds

Directions

  • 1 Preheat oven to 450°F.
  • 2 Toss tofu, onion, 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 to 20 minutes.
  • 3 Whisk 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.
  • Tip: Tahini is a smooth, thick paste made from ground sesame seeds. Look for it in the Middle Eastern section or near other nut butters in large supermarkets.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
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