Serves 2 Ingredients

• 1 14-oz. package extra firm tofu, pressed for 2+ hours
• 1 1” piece ginger, peeled and grated
• ⅓ cup coconut aminos or soy sauce
• 2 Tbsp. maple syrup, divided
• 2 tsp. toasted sesame oil divided
• 3 Tbsp. cornstarch
• 2 – 2 ½ green onions, thinly sliced
• 2 garlic cloves minced
• 1 Tbsp. white miso or tahini
• 1 Tbsp. unseasoned white vinegar
• ½ tsp. crushed red pepper flakes
• 2 medium carrots peeled and julienned
• 1 cup cooked shelled edamame
• 1 Tbsp. toasted sesame seeds
• Steamed jasmine rice (for serving)
• Cilantro leaves, destemmed (for serving)

Directions

Step 1

Drain liquid from tofu. Wrap it in paper towels, and place something heavy on top of it to press all liquid out. Leave for at least 2 hours.

Step 2

Unwrap tofu and cut into 1” cubes. Whisk ginger, ¼ cup coconut aminos (or soy sauce), 1 Tbsp. maple syrup, and 1 tsp. sesame oil in a large bowl until combined. Add tofu and gently toast to coat. Sprinkle cornstarch over the mixture and stir until incorporated. Allow it to marinade for a minimum of 15 minutes. The longer you give tofu to marinade, the more flavorful it will be.

Step 3

While tofu is marinating, preheat oven to 400 degrees. Line a baking sheet with parchment paper or oiled aluminum foil. Then, remove tofu and spread out on baking sheet. Bake, turning once halfway through, until golden brown with a thin crust (25 – 30 minutes).

Step 4

Whisk green onions, garlic, miso (or tahini), white vinegar, red pepper flakes, and remaining 2-3 Tbsp. coconut aminos (or soy sauce), 1 Tbsp. maple syrup, and 1 tsp. sesame oil to combine.

Step 5

Serve tofu over rice with carrots and edamame. Drizzle with green onion sauce, and top with sesame seeds and cilantro leaves.

Notes:

• Can top with other ingredients you have laying around, like fresh cucumber slices.
• For more flavorful tofu, add a bit of leftover marinade to tofu before baking. Too much will leave a mess in the oven.
• If you’re sensitive to sodium, opt for coconut aminos over soy sauce.
• If you prefer crispier tofu, try pan-frying once marinated, rather than baking.

Happy Thanksgiving!