Oven Baked Black Bean Tofu
This oven baked black bean tofu is chewy - never mushy! - and has a salty, umami-rich sauce. Just 5 minutes of hands on time and less than ten ingredients, plus an option to turn it into an easy sheet pan dinner with broccoli
Ingredients
- 12 ounce block of extra firm tofu
- 1 tablespoon avocado oil
- salt and pepper to taste
- 2 tablespoons black bean sauce I used Lee Kum Kee brand
- 1 tablespoon Shaoxing cooking wine or other rice wine
- 1 teaspoon tamari or soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated ginger
- ½ teaspoon pure cane sugar or maple syrup
For serving, optional
- 2 green onions thinly sliced on the diagonal
- 1 pound broccoli steamed, sauteed or roasted
- your favourite whole grain or noodle brown rice, millet, wheat berries
Instructions
- Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
- Pat tofu dry and slice into 1/2 inch (1cm) slices. Then cut each slice into 4 triangles by cutting in half and then half again diagonally.
- In a medium bowl, gently toss cubes with oil, salt and pepper and place on baking sheet. If baking broccoli, toss florets in another tablespoon of oil and arrange on another sheet.
- Roast for 30-35 minutes, turning halfway through cooking, until browned and crisp on outside. Meanwhile, in the same bowl, whisk together black bean sauce, Shaoshing wine, tamari, sesame oil and ginger.
- Carefully add roasted tofu to the bowl, toss with sauce and serve with broccoli and a grain or noodle.