Serving size: ½ of recipe
2. Meanwhile, line a rimmed baking sheet with paper towel. Add the tofu and top with a double layer of paper towels. Cover with a heavy skillet and allow to drain for fifteen minutes.
3. Cut the drained tofu into half-inch batons. Add vegetable oil and soy sauce; toss well until the tofu is evenly coated. Sprinkle with salt before placing in the oven.
4. Roast for twenty to twenty-five minutes or until golden brown. Add the sesame oil and toss gently, making sure the roasted tofu is evenly coated.
5. Serve alongside lettuce, cucumbers, carrots, lime wedges, chili sauce, and mint.
6. Enjoy.
Ingredients:
- Vegetable oil (1 tablespoon)
- Carrot, small, julienned (1 piece)
- Soy sauce (1 tablespoon)
- Cucumber, seeded, sliced into lengthwise halves then half-moons (1/4 piece)
- Tofu, extra firm, sliced into half-inch planks (14 ounces)
- Sesame oil (1 teaspoon)
- Lettuce head, small (1 piece)
- Kosher salt (a pinch)
- Sweet chili sauce/mint leaves/lime wedges
Directions:
1. Set the oven at 400 degrees to preheat.2. Meanwhile, line a rimmed baking sheet with paper towel. Add the tofu and top with a double layer of paper towels. Cover with a heavy skillet and allow to drain for fifteen minutes.
3. Cut the drained tofu into half-inch batons. Add vegetable oil and soy sauce; toss well until the tofu is evenly coated. Sprinkle with salt before placing in the oven.
4. Roast for twenty to twenty-five minutes or until golden brown. Add the sesame oil and toss gently, making sure the roasted tofu is evenly coated.
5. Serve alongside lettuce, cucumbers, carrots, lime wedges, chili sauce, and mint.
6. Enjoy.
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