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
servings20
minutes30
minutesIngredients
- CRISPY TOFU & CARROTS
14oz firm tofu
3-4 large carrots, sliced + salt, pepper, & garlic powder to season
2 tbsp cornstarch, arrowroot starch, or tapioca starch
1/4 cup olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 cup dry wild rice, cooked according to package instructions
3 green onions, sliced
1 tbsp sesame seeds (optional)
- MAPLE ROSEMARY SAUCE
1/3 cup coconut aminos or tamari
1/4 cup maple syrup
1/2 tsp black pepper
1/2 tsp dried thyme
1/2 tsp dried rosemary
Directions
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Press your tofu in your preferred way (I wrap it in paper towels, then place it on a plate and put a heavy pan or press on top) for 20-30 minutes to remove the moisture.
- Slice the carrots, then cut the tofu into cubes once it’s done being pressed.
- In a bowl, combine the cubed tofu, starch, salt, black pepper, and garlic powder. Use clean hands to coat all of the tofu in the starch and spices.
- Add the sliced carrots to the sheet pan and toss in the olive oil and additional salt, black pepper, and garlic powder. Add the tofu to the pan and spread out the carrots and tofu evenly.
- Bake for 20-25 minutes, until the tofu is browning and carrots are tender.
- While it bakes, whisk together all of the sauce ingredients in a small bowl. Pour the sauce over the tofu and carrots and use a spatula to coat them in the sauce. Place back in the oven for 10-20 minutes, until crisp and caramelizing.
- Serve the tofu and carrots with the cooked wild rice, top with the sliced green onions and sesame seeds and enjoy. Store in an airtight container in the refrigerator for up to five days.
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.