Equipment
* optional
Ingredients
Tofu & Coating
- 400 g extra-firm tofu, drained
- 15 ml olive oil
- 15 g cornstarch
- 30 g parmesan cheese, finely grated
- 3 g kosher salt
- 2 g black pepper, freshly ground
Vegetables
- 300 g sugar snap peas, strings removed
- 150 g red onion, cut into wedges
- 15 ml olive oil
- 2 g kosher salt
Fresh Herb Garnish
- 10 g fresh cilantro, roughly chopped
- 10 g fresh dill, roughly chopped
- 10 g fresh mint, roughly chopped
Nutrition (per serving)
Method
Wrap the extra-firm tofu in a clean kitchen towel or paper towels. Place on a cutting board with a heavy skillet on top. Press for 15 minutes to extract excess moisture.
Preheat the oven to 220C (425F). Line a large baking sheet with parchment paper.
Once pressed, unwrap the tofu and cut it into 2cm cubes.
Transfer the tofu cubes to a mixing bowl and toss gently with the first measure of olive oil. In a separate small bowl, whisk together the cornstarch, grated Parmesan cheese, salt, and black pepper. Sprinkle this dry mixture over the oiled tofu and toss gently until every piece is evenly coated.
Spread the coated tofu in a single, even layer on one half of the prepared baking sheet. Bake at 220C (425F) for 15 minutes to allow the crust to begin setting.
While the tofu is baking, place the sugar snap peas and red onion wedges into a mixing bowl. Drizzle with the remaining olive oil, season with salt, and toss to combine.
Remove the baking sheet from the oven. Carefully add the seasoned sugar snap peas and red onions to the empty half of the pan. Return to the oven and roast for an additional 12 minutes.
Remove the baking sheet from the oven. Immediately scatter the chopped cilantro, dill, and mint over the hot tofu and vegetables. Gently toss everything together directly on the pan so the residual heat releases the aromatic oils of the herbs, then serve immediately.
Chef's Notes
- Pressing the tofu is a non-negotiable step. Removing the internal water allows the exterior to crisp beautifully and prevents the cornstarch coating from turning gummy.
- Use a microplane or the fine side of a box grater for the Parmesan. The finer the cheese is grated, the more evenly it will blend with the cornstarch to create a seamless, crispy shell.
- Sugar snap peas cook rapidly. Keeping them off the pan for the first 15 minutes ensures they retain their sweet crunch and vibrant color rather than turning gray and mushy.
- Tossing the delicate fresh herbs onto the hot pan immediately after it leaves the oven is a technique called 'blooming.' The residual heat activates their essential oils, perfuming the entire dish without wilting the herbs completely.
Storage
Refrigerator: 3 days — Tofu will lose its crispness over time. Reheat in an oven or air fryer to restore texture.
Reheating: Reheat in a 180C (350F) oven for 8-10 minutes until warmed through and re-crisped.
