Tofu Recipe

First, prepare your oven to roast at 415F. Toss 5-6 large carrots, sliced on the diagonal, with 1/4 cup olive oil. Roast for about 15 minutes, or until tender. Season with a korean BBQ blend. We love the one from Spiceology due to it’s perfect “umami” flavor.

While the carrots are roasting, heat 2 T of sesame oil in a wok over medium-high heat. Sesame oil is key, due to its high smoke point. Grapeseed oil would be an alternate, but it will have a more neutral taste. Most other oils will burn or smoke the temperature needed to get you tofu crispy. Toss in one block of extra firm tofu, cubed coarsely. After about 3-5 minutes, or when the tofu starts to brown, add one cup shelled edamame. Mix in 1 T fish sauce (trust me), 2 T soy, 2 T agave nectar (or equal parts brown sugar), and 1/4 cup powdered peanut butter. Mix and turn off heat. Add 1 T sesame seeds and some diced purple cabbage.

Serve over soba noodles with a side of the carrots and some romaine lettuce for extra crunch.