It feels like forever since I’ve written up a savoury recipe on the blog, but at long last I am. For the last six months or so, whenever I have tofu in a stir fry I’ve been roasting it rather just pan frying it and I’ve found it has made a real difference to my cooking. Whilst a little unconventional, I’ve found that marinating and roasting a block of tofu really allows it to take in the flavour without having to use lots of oil or sticky marinade. I love the subtle, nutty smokiness of a toasted sesame seed oil, so really wanted to make use of this as a marinade rather than just using a load of teriyaki sauce, which was my lazier go-to option. I’ve kept the ingredients list fairly low and if you make stir fries even slightly often you will already have most, if not all, the ingredients in your cupboard already. As the tofu is the star of the show here, I love to keep the rest of the stir fry quite simple, adding just a little garlic, ginger and soy sauce to the vegetables with a dash of chilli.
Did you like this recipe? Tag me if you try it and let me know what you think!