YOUR SOLIN GENERATED RECIPE
Crispy Baked Chili-Garlic Tofu
Extra-firm tofu cubes tossed in a spicy chili-garlic glaze and baked until they achieve a satisfyingly golden crunch, served with vibrant steamed broccoli and protein-rich edamame.
INGREDIENTS
10 oz extra firm tofu
0.75 tbsp cornstarch
0.75 tsp toasted sesame oil
0.75 tbsp tamari
0.75 tbsp chili garlic sauce
0.75 tsp rice vinegar
0.75 cup broccoli florets
0.33 cup shelled edamame
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Drain the tofu and wrap it in a clean kitchen towel; place a heavy object on top and press for 15 minutes to remove excess water.
Cut the pressed tofu into 1-inch cubes and place them in a large mixing bowl.
Sprinkle the tofu with cornstarch, sea salt, and black pepper, then toss gently until each cube is evenly coated.
Arrange the tofu cubes in a single layer on the prepared baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy and golden brown.
While the tofu bakes, whisk together the tamari, chili garlic sauce, toasted sesame oil, and rice vinegar in a small bowl.
Steam the broccoli florets and edamame for 5-6 minutes until tender-crisp and bright green.
Remove the tofu from the oven, transfer to a bowl, and toss with the prepared chili-garlic sauce until glazed.
Serve the crispy tofu immediately alongside the steamed broccoli and edamame.