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Roasted Tofu and Veggies

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Ingredients

Warning0 allergens identified

Roasted Tofu and Veggies

7 ounces natural tofu

1 can chickpeas(drained)

1 head broccoli(cut into florets)

1 tbsp olive oil

2 tablespoons soy sauce

2 tablespoons cold water

2 teaspoons cornstarch

1 tbsp miso paste

1 tsp peanut butter

1 tsp chili paste(Gochujang, Sriracha, etc.)

Preheat the oven to 200°C (390°F) using conventional oven settings (top and bottom heat). Halve the tofu lengthwise, press both halves between two layers of kitchen paper or with a clean tea towel to remove excess moisture, and then cut into small cubes approximately one centimeter in size.

Drain the chickpeas, rinse them in a colander, and gently pat them dry with a clean tea towel or kitchen roll. Wash the broccoli and cut it into bite-sized florets.

Place tofu, broccoli and chickpeas on a baking sheet and mix with the oil, then bake in the oven at 200°C (top/bottom heat) for 20 minutes.

Meanwhile, whisk together the soy sauce, water, and cornstarch until smooth. Add the miso, peanut butter, and goji hue and whisk until you have a smooth sauce.

After 20 minutes, or when the tofu and chickpeas are slightly crispy, remove the baking sheet from the oven and pour the sauce over them. Stir well and return the roasted vegetables to the oven for another 10 minutes at 200°C (390°F) until the sauce has thickened.

Nutrition

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Tips & Tricks (5)

Press Your Tofu Properly 🥡
Wrap tofu in paper towels and place under a heavy weight for 15-20 minutes before cubing to remove excess moisture, ensuring crispy edges and better sauce absorption.
Cornstarch Creates Crispy Coating ✨
Toss your pressed tofu cubes and chickpeas with cornstarch before roasting—this creates an irresistible golden, crispy exterior that won't soften even with sauce.
Two-Stage Roasting Technique 🕐
Roast tofu and chickpeas for 20 minutes at high heat first, then add broccoli for the final 12-15 minutes to prevent it from becoming mushy while ensuring proteins crisp perfectly.
Emulsify Your Sauce Properly 🥄
Mix cornstarch with cold water to create a slurry before whisking into warm sauce ingredients—this prevents lumps and ensures your miso-peanut sauce coats evenly and glossily.
Spread Vegetables in Single Layer 📋
Arrange tofu, chickpeas, and broccoli in a single layer without crowding; this maximizes exposure to heat for caramelization rather than steaming them together.