About the Recipe
Ingredients
For the Tofu:
1 block (14 oz) extra-firm tofu, pressed and cubed
1 tbsp cornstarch (for crispiness)
1 tbsp olive oil
2 tbsp soy sauce or tamari
2 tbsp Maple Chili Heat Blend
1 tsp apple cider vinegar or rice vinegar
1 tbsp maple syrup
For the Roasted Vegetables:
1 cup broccoli florets
1 red bell pepper, sliced
1 zucchini, sliced
1 tbsp olive oil
½ tsp salt
1 tbsp Maple Chili Heat Blend
Preparation
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the tofu: Press the tofu to remove excess water, then cut into cubes. Toss with cornstarch to help it crisp up.
Roast the vegetables: Toss the broccoli, bell pepper, and zucchini with olive oil, salt, and ½ tsp of Maple Chili Heat Blend. Spread them on the baking sheet and roast for 20-25 minutes, flipping halfway through.
Cook the tofu: Heat 1 tbsp olive oil in a large pan over medium heat. Add the tofu cubes and cook until golden and crispy on all sides, about 6-8 minutes.
Make the glaze: In a small bowl, mix soy sauce, maple syrup, Maple Chili Heat Blend, and vinegar. Pour over the tofu and stir until coated and slightly caramelized, about 2 minutes.
Assemble & serve: Plate the glazed tofu with the roasted vegetables. Garnish with sesame seeds, chopped green onions, and a squeeze of lime.
Enjoy this flavorful dish with rice, quinoa, or on its own!