Roasted Tofu Recipe From Chef Shin Thompson

Ingredients

• Negi-Yaki Sauce
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons mirin rice wine
• 2 tablespoons granulated sugar
• 1 teaspoon finely grated lemon zest plus 1 tablespoon lemon or lime juice
• ¼ medium red or yellow bell pepper, finely chopped
• 1 scallion, ends trimmed and thinly sliced crosswise
• 1½ teaspoons finely chopped fresh chives
• 1 small garlic clove, very finely chopped
• Tofu
• One 1-pound package soft tofu, drained (preferably nigari-style tofu)
• ½ cup ponzu sauce
• 2 teaspoons togarashi (Japanese chile powder)
• 3 garlic cloves, very finely chopped
• 1 shallot, very finely chopped
• One 1½-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and very finely chopped
• 1 teaspoon grapeseed or canola oil
• Pinch of flaky salt

Directions

1. Make the negi-yaki sauce: In a medium bowl, whisk together the soy sauce, rice vinegar, rice wine and sugar until the sugar is dissolved. Whisk in the lemon zest and lemon or lime juice, bell pepper, scallion, chives and garlic.
2. Prepare the tofu: On a cutting board, slice the tofu crosswise into quarters. Place the tofu rectangles so they lie flat in a large container, then pour the ponzu sauce over the tofu. Sprinkle each piece with ½ teaspoon of the togarashi.
3. In a small bowl, stir together the garlic, shallot, ginger, grapeseed oil and pinch of salt. Pat this mixture over each piece of tofu. Pour the negi-yaki sauce over the tofu, spooning the peppers and scallions on top of the tofu. Cover the container and refrigerate overnight.
4. Preheat the oven to 400°. Carefully slide the tofu and sauce into an 8-inch baking dish and bake the tofu until a paring knife inserted into the center of a piece comes out hot, 17 to 20 minutes. Serve.