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
Servings: 4 servings
- 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
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.