Thursday, November 01, 2007

Sesame-Maple Roasted Tofu

Tonight's dinner was apparently from Eating Well, but I found it posted on DesertCulinary. It was okay, but I tasted no sesame, nor any maple. I guess more sauce is needed? I don't know. It was just meh. Not a make-again.

Sesame-Maple Roasted Tofu

14 ounce block extra-firm tofu, drained, patted dry and cut into 1" cubes
3/4 cup sliced red onion
2 teaspoons canola oil
2 teaspoons toasted sesame oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon tahini
1 tablespoon soy sauce
2 teaspoons pure maple syrup
1 teaspoon cider vinegar
3 cups trimmed sugar snap peas
1 tablespoon sesame seeds, toasted

Preheat oven to 450.

In a large bowl, toss together tofu, onion, canola oil, sesame oil, salt and pepper.

Spread the mixture onto a large baking sheet and roast until the tofu is lightly golden and the onions are browning in spots, about 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together tahini, soy sauce, maple syrup and vinegar. Remove the baking sheet from the oven, add snap peas and drizzle with the maple sauce - carefully toss to combine. Return pan to the oven and continue roasting until the peas are crisp-tender, about 8 to 12 more minutes. Scatter with toasted sesame seeds before serving.

Yield: 4 servings

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