Imminently adaptable and riffable: Use any leftover protein or shred a rotisserie chicken in place of the tofu, and use whatever crunchy vegetables you’ve got in the produce drawer.
Recipe information
Yield
2 Servings
Ingredients
Preparation
Step 1
Preheat oven to 400º. Place tofu on a paper towel-lined rimmed baking sheet. Top tofu with 2 more layers of paper towels and place a heavy skillet on top. Let drain 15 minutes. Remove paper towels and slice tofu into ½" batons. Toss tofu with soy sauce and vegetable oil on baking sheet; season with salt. Roast tofu, tossing once, until golden brown, 20–25 minutes. Drizzle with sesame oil and toss to coat.
Step 2
Serve tofu with lettuce, carrots, cucumbers, lime wedges, mint, and chili sauce alongside. Assemble just before eating.
Step 3
Do Ahead: Tofu can be roasted 2 days ahead. Cover and chill.
