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.
| Servings | Prep Time | Cook Time |
| 4servings | 15minutes | 35minutes |
| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time |
| 35minutes |
Ingredients
- 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)
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
Recipe Notes
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:Â 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
