Fresh off my recent success with another baked tofu dish, when I saw this one, I figured chances were good that I had found myself another winner. I was right! (I love it when that happens)
I used pressed, extra-firm tofu for this, as the recipe suggested, but I think next time I’ll go with super firm like I did previously. I think it makes a big difference.
My favorite thing about this is the sauce – it’s wonderfully creamy. I doubled the amount suggested in the recipe so that there would be extra to drizzle on top of everything (my recipe below reflects that), and I think it was a good idea. If you want to save a few calories, you could probably make do without it though.
Sesame-Maple Roasted Tofu & Udon
Recipe courtesy of EatingWell
1 14 oz. block, extra-firm tofu, drained and pressed (or super-firm!)
1 medium red onion, sliced
2 tsp canola oil
2 tsp toasted sesame oil
1/4 tsp salt
1/4 tsp freshly ground pepper
2 tbs tahini
2 tbs shoyu or soy sauce
4 tsp pure maple syrup
2 tsp apple cider vinegar
3 cups sugar snap peas, trimmed
1 tbs sesame seeds
- Preheat oven to 450°F
- Toss tofu, onion, canola oil, sesame oil, salt and pepper in a large bowl. Spread on a large baking sheet and roast until tofu is lightly golden on top and the onions are browning in spots, 15 – 20 min.
- Prepare udon noodles as directed, set aside
- Meanwhile, whisk tahini, soy sauce, maple syrup and vinegar in a small bowl until well combined
- Remove tofu from own, add snap peas and drizzle half the maple sauce over the top, reserving the rest; stir to combine. Sprinkle with sesame seeds and return to oven until peas are crisp-tender, another 8-12 min.
- Top noodles with tofu mixture and drizzle remaining sauce over each portion to serve
Yield: Serves 4