SWEET CRISPY TOFU & CARROTS WITH WILD RICE
Welcome to my fall grocery budget series! This is the fourth recipe of five from my latest series where I took a $55 grocery haul and turned it into five nights of healthy dinners. I absolutely love making tofu and this sheet pan recipe might be one of my new favorites. If you’ve never tried making tofu, consider this your sign! It’s so simple and the maple rosemary sauce makes it sweet and delicious. It pairs perfectly with the caramelized carrots and a side of wild rice – the perfect weeknight dinner!
SWEET CRISPY TOFU & CARROTS WITH WILD RICE
SWEET CRISPY TOFU & CARROTS WITH WILD RICE
3-4
servings30
minutes45
minutesKeep the screen of your device on
Ingredients
- for the crispy tofu
14 ounce block firm tofu
2 tablespoons cornstarch, arrowroot starch, or tapioca flour
1 teaspoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
- for the carrots
1 pound carrots, sliced into 1/2-inch pieces (about 3-4 large carrots)
1/4 cup olive oil
1 teaspoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
- for the maple rosemary sauce
1/3 cup coconut aminos or reduced sodium soy sauce
1/4 cup pure maple syrup
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
- for serving
1 cup dry wild rice blend
3 green onions, sliced
1 tablespoon sesame seeds (optional)
Directions
- Prepare the wild rice according to package instructions, be sure to rinse the rice well prior to cooking.
- Meanwhile, press the tofu: If you do not have a tofu press, wrap the block in a clean towel or paper towels and place a heavy bottomed pan or baking dish on top for 20-30 minutes to remove the moisture. Once pressed, slice into 1/2-inch cubes.
- Preheat the oven to 350F and line a sheet pan with parchment paper.
- Prepare the tofu: Mix together the cubed tofu, cornstarch, salt, garlic powder, and ground black pepper in a large bowl until evenly coated. Set aside.
- Prepare the carrots: In a separate bowl, add the carrots, olive oil, salt, garlic powder, and ground black pepper. Mix until evenly coated.
- Transfer the coated tofu and carrots to the prepared sheet pan. Ensure the components are spread in one even layer. Bake until the tofu is beginning to brown and the carrots are fork tender, 20 to 25 minutes.
- Meanwhile, prepare the sauce: whisk together all the sauce ingredients in a small bowl.
- After 20-25 minutes, remove the sheet pan from the oven and pour the sauce evenly over the tofu and carrots. With a spatula, toss gently to coat in sauce. Bake until the tofu and carrots are crisp and caramelized, 10 to 20 minutes.
- To serve, divide the wild rice, tofu and carrots evenly among 4 plates. Top with thinly sliced green onion and sesame seeds.
Notes
- Storage: Refrigerate in a sealed container for up to 3 days. To reduce the risk of contamination, ensure your rice is cooled and immeditley placed in a sealed container in the refrigerator to prevent bacteria growth.
- Reheating: Microwave in a glass container or microwave safe bowl until warmed, about 3 minutes. Option to reheat the tofu and carrots in the air fryer on 325F until lightly crisp and warmed through, about 5 minutes. Reheat the rice separately in the microwave.
- Wild rice: Be sure to read the full package instructions for your wild rice – soaking is crucial to cooking wild rice, so don’t skip it! It takes longer than white rice to cook up, but all other components of the meal can be cooked up in the meantime.
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This recipe makes cooking tofu easy and delicious. It kind of reminds me of general tso’s but not spicy. I’ve made this for friends and family and it’s always a hit!
I loved this dish! This is the recipe that turned me and my husband into tofu fans. I made this in advance and packed it for lunches during the week.
I just made this last night and it was easy and delicious!
This is so so good! I also had some butternut squash left over from the “cheesy” Mac and cheese and love it!
Delicious!! Make it, so easy too 🙂
So good!!! So flavorful! I’ve always had a hard time cooking with tofu, but this made it easy??? Definitely going to start trying more tofu recipes.