Fresh tofu is a versatile ingredient that can be used in a variety of dishes. It’s great pan-fried, grilled, scrambled, and whizzed into spreads and sauces. But one of the best ways to cook tofu is to pan roast it until it becomes meltingly golden and crisp.
For this recipe, you’ll need a really good tofu. The fresher the tofu, the better. Minnesota-made MinnTofu is a great option, as it uses non-GMO soybeans grown on a family farm in St. Peter and processed in Spring Lake Park. Fresh tofu is as delicate as cut flowers and should be treated as such. Remove it from the container, rinse it, and return it to the container with enough clean water to cover it. Store it in the refrigerator and use within a week.
Once you have your tofu, you can start cooking. Preheat your oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper. Cut the tofu crosswise into 1/2-inch slices and pat them dry with a paper towel. Set the tofu on a large platter, sheet pan, or cutting board and place another cutting board over the tofu. Weight it down with a heavy pot and let it rest for about 15 minutes to press out excess water.
Once the tofu is pressed, you can coat it in cornstarch. Pour 3 to 4 tablespoons of oil into a flat bowl. Put the cornstarch in another bowl and season with a little coarse salt and pepper, tossing to combine. Dip each slice of tofu in the oil and then into the cornstarch to lightly coat all sides.
Place the coated tofu onto the parchment-lined baking sheet and continue until all the tofu pieces are coated. Roast the tofu until golden and crisp, about 35 minutes, flipping halfway through.
While the tofu is roasting, you can make the spicy peanut vinaigrette. Put the peanut butter, soy sauce, honey, vinegar, sesame oil, hot sauce, and garlic into a food processor or blender. Pulse until the mixture is light and smooth. If it seems too thick, add a little cold water, 1 tablespoon at a time.
Once the tofu is roasted, arrange the greens in a large bowl. Top with the tofu and drizzle with the vinaigrette. Garnish with the peanuts and pass any additional vinaigrette alongside.
