Jenn Eats Goood

preheat oven to 350 and line a baking sheet with parchment. press your tofu in your preferred way (I wrap it in paper towels, then place it on a plate and put a heavy pan or press on top) for 20-30 minutes to remove the moisture.

slice the carrots, then cut the tofu into cubes once it’s done being pressed. in a bowl, combine the cubed tofu, starch, salt, black pepper, and garlic powder. use clean hands to coat all of the tofu in the starch and spices.

add the sliced carrots to the sheet pan and toss in the olive oil and additional salt, black pepper, and garlic powder. add the tofu to the pan and spread out the carrots and tofu evenly. bake for 20-25 mins, until the tofu is browning and carrots are tender.

while it bakes, whisk together all of the sauce ingredients in a small bowl. pour the sauce over the tofu and carrots and use a spatula to coat them in the sauce. place back in the oven for 10-20 mins, until crisp and caramelizing.

serve the tofu and carrots with the cooked wild rice, top with the sliced green onions and sesame seeds and enjoy. store in an airtight container in the refrigerator for up to five days.