Crispy Oven-Roasted Tofu with Sweet & Spicy Glaze
If you’re looking for a meatless dinner that actually delivers on flavor, this crispy roasted tofu fits the bill. The tofu roasts until golden and crisp, then gets coated in a sweet-spicy glaze and finished with scallions and sesame seeds. Serve it over rice with your favorite vegetables for an easy, gluten-free, dairy-free, vegan meal.
Servings: 4 servings
Calories: 175kcal
Video
Equipment
Kitchen towel
Heavy weight such as a cookbook or skillet
Ingredients
- 1 lb (16oz) block extra firm tofu cut into ½-1" cubes
- 1 Tbsp + 1 tsp sesame oil
- ¼ cup low-sodium soy sauce divided (or tamari, if making gluten-free)
- 1 Tbsp cornstarch
- ¼ cup tightly packed light brown sugar
- 3 Tbsp Dijon mustard
- 2 cloves garlic finely chopped
- ½ tsp ground ginger
- 3 scallions thinly sliced
- Sesame seeds for serving
Instructions
- Drain the tofu. Place cubes of tofu on half of a kitchen towel, then gently fold the other half on top. Place a heavy weight (such as a cookbook or pan) on top, then press and drain the tofu for 30 minutes.
- Prep the tofu. Preheat an oven to 425°F (220°C), then line a baking sheet with parchment paper. Place the pressed tofu in a large bowl, then season with 1 Tbsp sesame oil and 1 Tbsp soy sauce. Toss well, then sprinkle on 1 Tbsp cornstarch, tossing gently to thoroughly and evenly coat the tofu.
- Roast the tofu. Pour the dredged tofu onto the baking sheet, ensuring it’s in a single layer with a little space between each cube. Roast for 30 minutes, flipping the tofu once halfway through cook time.
- Make the sweet and spicy sauce. Place ¼ cup brown sugar, 3 Tbsp Dijon, remaining 3 Tbsp soy sauce, 1 tsp sesame oil, 2 cloves chopped garlic, and ½ tsp ground ginger in a medium saucepan, then place over medium-high heat. Bring to a boil and whisk until the sugar is dissolved, then set aside.
- Toss, then serve. When the tofu is cooked and crispy, transfer it to a large mixing bowl, then pour the sauce on top. Give it a good toss, then serve over rice (or other grain) with sliced scallions and your favorite veggies or use however you like!
Notes
- Note: Nutrition facts exclude rice and vegetables.
- Make ahead & storage: Cooked tofu keeps 4–5 days, but is crispiest fresh. You can dredge the tofu up to 1 day ahead and cook when ready.
- Reheating: Refrigerate airtight, then reheat gently in the microwave or at 350°F / 175°C for 8–10 minutes.
Nutrition
Calories: 175kcal | Carbohydrates: 20g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Sodium: 775mg | Potassium: 300mg | Fiber: 1g | Sugar: 15g | Vitamin A: 98IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 2mg
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