This came together quickly and I will make it again. Should have marinated the tofu in advance, will do so next time. I doubled the recipe-it really doesn't serve four as listed-and found that the sauce was skimpy and barely coated the tofu and snap peas (expensive but delicious). So, next time more sauce and marinate before baking.
Sesame-Maple Roasted Tofu
From EatingWell: September/October 2007
This quick and healthy dinner pairs creamy tofu and crispy snap peas with a tahini-maple sauce. Serve with udon noodles.
8 Reviews for Sesame-Maple Roasted Tofu
We really liked this recipe. It went together quickly and the flavors blended very nicely. I would follow the other reviewers suggestion to marinate the tofu, as well as double the sauce. It was great the way it was, but that would make it even better. I used udon noodles and green beans.
I absolutely love this recipe. This was the first tofu recipe I had made. I'm not the greatest cook but this is such a simple recipe to make. I will add a bit of brown rice to make it more filling but it can stand alone. I follow the recipe exactly how it's noted.
This was really great. I marinated the tofu and onions in the sesame oil mixture for a couple of hours first, and I think it enhanced the flavor of the tofu. The combination of sesame, soy and tahini made the flavor really interesting. A really satisfying and healthy dish- I'll be making it again.
This was really delicious. Definitely double the sauce. It's really good. I poured it over the tofu, onions, fresh green beans, and sliced red pepper. I think the suggestion to marinate the tofu for a while in the sauce is a good idea. Although, I didn't do it and it was still quite delicious. The sauce got kind of sticky and sweet and caramelized on the vegetables. I must say, they were the best green beans I've ever eaten.
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