This one-pan recipe is a plant-based delight with a sweet and sticky Asian sesame sauce that glazes tofu and tender snap peas! It’s also gluten and dairy-free with plenty of servings for leftovers.
12oz.extra-firm tofusliced into 1-inch pieces and halved horizontally
4cupssnap peas
½cupchopped green onion
2teaspoonsesame seeds
Instructions
Combine ingredients for the sauce in a medium saucepan over medium heat. Bring to a boil and reduce heat slightly. Simmer for 10 minutes to reduce the sauce. Pour into a small jar and cool to room temperature to thicken sauce slightly.
Gently but firmly blot tofu between a few sheets of paper towel to release moisture. Transfer tofu to a shallow dish and pour ¼ cup of orange sesame sauce over. Cover and marinate in the refrigerator for 15 minutes.
Preheat oven to 400ºSpread tofu and snap peas on a parchment paper-lined baking sheet. Drizzle snap peas with an additional ¼ cup of sauce. Bake for 25-30 minutes. Serve hot over jasmine rice garnished with sesame seeds and green onion. Drizzle with remaining sauce.