My friend, Jaci, clipped this recipe and mailed it to me a few years ago because she knew of my preference for vegetarian fare. I’m not a huge fan of tofu, which is one reason it took me over three years to try it. (The second being that I have about 36,000 recipes saved and this one kind of got lost in the pile.)
This is one of the most enjoyable tofu dishes I’ve ever eaten! The caramelized onion, sweet snap peas (OMgosh, I’ve found a new best veggie friend–these are so sweet & crisp!), flavorful sauce, and the way roasting made the outside of the tofu firm really made this enjoyable. My husband couldn’t eat the tofu but loved the rest of it so if you’re a person that really doesn’t like tofu, don’t expect this recipe to change that. If you’re looking for a tofu miracle, this one and this one worked for me.
Sesame-Maple Roasted Tofu
Recipe from EatingWell magazine, September/October 2007 issue
Active time: 20 minutes Total: 45 minutes
1 14-ounce block extra-firm water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
1 medium red onion, sliced
2 teaspoons canola oil
2 teaspoons toasted sesame oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon tahini, (see Tip)
1 tablespoon reduced-sodium soy sauce
2 teaspoons pure maple syrup
1 teaspoon cider vinegar
3 cups sugar snap peas, trimmed
1 tablespoon sesame seeds
1. Preheat oven to 450°F.
2. Toss tofu, onion, canola oil, sesame oil, salt and pepper in a large bowl. Spread on a large baking sheet and roast until the tofu is lightly golden on top and the onions are browning in spots, 15 to 20 minutes.
3. Whisk tahini, soy sauce, maple syrup and vinegar in a small dish until combined. Remove the tofu from the oven, add snap peas and drizzle with the maple sauce; stir to combine. Sprinkle with sesame seeds. Return to the oven and continue roasting until the peas are crisp-tender, 8 to 12 minutes more.
Makes 4 servings, about 1 1/4 cups each
Notes
Tahini is a smooth, thick paste made from ground sesame seeds. Look for it in the Middle Eastern section or near other nut butters in large supermarkets. I used peanut butter in place of the tahini and it still tasted really good, though maybe not as intended. :) To make it a meal, serve over udon noodles or rice.
Nutrition Per serving: 197 calories; 12 g fat (2 g sat, 4 g mono); 0 mg cholesterol; 13 g carbohydrates; 11 g protein; 3 g fiber; 305 mg sodium; 219 mg potassium.
Nutrition Bonus: Calcium (25% daily value), Vitamin C (20% dv), Iron (15% dv).
Veronica's Cornucopia 
omg, I love this idea! i love tofu, as if you didnt already know, and its great to see a new way to make it! i can’t wait to try this
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Yea, I’m glad you like the recipe. No, I didn’t actually know you love tofu. What’s your favorite way to prepare it?
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I often pan fry it…sometimes with a coating, sometimes just plain and air dried a bit first. If I coat it, I use some ground spices and a combo of cornstarch and cornmeal or riceflour. It is also good just dabbed dry and popped in the deep fryer, especially if you will be adding it into a sauce. Occasionally, I will coat it in miso and sesame oil and broil it til its nice and puffy
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That’s probably why I don’t love it–b/c it tastes best when fried and I hate to fry things! But I can do the pan frying thing. Thanks!
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I like tofu since it’s so versatile…kind of like chicken it takes on whatever flavor you cook with it. I love it coated in sesame and sauteed in olive oil…the addition of maple sounds delicious!
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A lot of people say that, but I can always taste the tofu flavor underneath the flavors of whatever dish it’s in. I’ve learned to live with it but I don’t really like it.
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Been waiting for this.. sesame oil and maple, how can you go wrong? I do like tofu ( yes, being the meateater that i am, i do like it) Thanks for the wonderful recipe!!
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Girl, I’m so bad–I still haven’t posted this recipe on myspace! I hope you like it–let me know!
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I have prepared tofu in many ways but this one sounds great, can’t wait to try it, thank you!
I make a baked tofu where the cubes (or you can cut them bigger like slices) are tossed with a little bit of olive oil, toasted sesame oil, powder spices: onion, garlic, coriander, cumin, and paprika with just a pinch of turmeric, ginger, fennel and cayenne; then add 1-2 tbsp of soy sauce or Bragg’s liquid seasoning and toss again; bake at 450 for about 15 minutes, turn once and bake another 10 minutes; best if you wait 10-15 minutes before eating.
Eva (I’m a weaver who also loves to cook)
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seriously all of the recipes you have posted on here look SO SO good! I’m So happy I found your blog, for real! I could spend all day on here:)
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