Chef Sophia Roe, the host of Counter Space on Vice, knows exactly how to get tofu crispy and flavorful: Add cornstarch to the marinade so the tofu cubes develop a nice crust in the oven (without the mess of stovetop frying). The nama shoyu or coconut aminos called for in this recipe are both substitutes for soy sauce (which you can also use) that are naturally lower in sodium yet still deliver deep, rich umami flavor. Nama shoyu is unpasteurized soy sauce, which means it contains wheat; coconut aminos are made by fermenting coconut blossom nectar, making it a gluten-free alternative.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Preheat oven to 400°. Wrap tofu in paper towels or a kitchen towel and place on a rimmed baking sheet. Weigh down with something heavy (a cast-iron skillet with a can or two inside works well). Let sit 10 minutes. Unpack and unwrap tofu, then transfer to a cutting board and cut into 1" cubes.
Step 2
Whisk ginger, ¼ cup nama shoyu, 1 Tbsp. maple syrup, and 1 tsp. sesame oil in a large bowl to combine. Add tofu and gently toss to coat. Sprinkle cornstarch over and mix until incorporated. Let sit 10 minutes.
Step 3
Remove tofu from marinade and spread out on a parchment-lined baking sheet. Bake, turning halfway through, until golden brown and a thin crust forms, 25–30 minutes.
Step 4
Whisk scallions, garlic, miso, vinegar, red pepper flakes, and remaining 2 Tbsp. nama shoyu, 1 Tbsp. maple syrup, and 1 tsp. sesame oil to combine.
Step 5
Divide rice among bowls, then top with carrots, edamame, and tofu. Drizzle with scallion sauce, then sprinkle with sesame seeds and top with some cilantro leaves.
