Vietnamese-Style Roasted Tofu Bowl
A fusion of Chinese and Vietnamese flavors, this dish features crispy roasted tofu served over a bed of steamed vegetables in a savory sauce.
Ingredients
- ●1 block (14 oz) tofupressured dried
- ●2 tbsp soy saucelow-sodium
- ●1 tbsp rice vinegarunseasoned
- ●1 tbsp honeypure
- ●1 tsp grated gingerfresh
- ●1 clove garlicminced
- ●2 bell peppers (any color)sliced
- ●2 carrotssliced
- ●1 cup snow peastrimmed
- ●1 tsp sesame oiltoasted
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Press the tofu to remove excess moisture.
- 3
Cut the tofu into bite-sized cubes and place on a baking sheet lined with parchment paper.
- 4
Drizzle the tofu with 1 tablespoon of sesame oil and toss to coat.
- 5
Roast the tofu in the oven for 20-25 minutes, or until crispy and golden brown.
- 6
While the tofu is roasting, steam the bell peppers, carrots, and snow peas until tender.
- 7
In a small bowl, whisk together soy sauce, rice vinegar, honey, grated ginger, and garlic.
- 8
Once the tofu is done, toss it with the sauce and serve over a bed of steamed vegetables.
- 9
Garnish with sesame seeds and serve immediately.