SHEET-PAN CRISP TOFU AND SWEET POTATOES
Tossing marinated tofu squares in cornstarch before roasting makes them wonderfully crunchy and brown. Here, the tofu is cooked alongside spears of sweet potato, which are soft and silky against the crisp squares. A tamari-honey dressing spiked with rice wine vinegar acts both as marinade for the tofu and sauce for the finished dish. Then quick-pickled scallions and hot sesame oil make for a bright and spicy garnish.
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Arrange tofu pieces, cut sides down, on a clean kitchen towel or paper towels. Cover with another kitchen towel, and place a flat cutting board on top. If your cutting board is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 10 minutes (and up to 30 minutes), then transfer to a cutting board. Cut strips into 3/4-inch pieces (1-inch thick), and transfer to a medium bowl.
- In a small bowl, whisk together oil, tamari, honey and 1 teaspoon vinegar. Toss half the mixture with the tofu, then toss in cornstarch. Arrange in a single layer on a rimmed sheet pan.
- On a separate rimmed sheet pan, toss together potato wedges, 1/2 teaspoon salt and pepper. Arrange in a single layer; do not crowd the pan. If they don't all fit, arrange extra wedges on the pan with the tofu.
- Bake tofu and potatoes until browned, 35 to 40 minutes, flipping them halfway through. If the tofu sticks (and this is likely), use a thin metal spatula to carefully loosen each one before flipping. A small offset spatula is perfect here.
- Meanwhile, in a medium bowl, combine scallions, 1 tablespoon vinegar and a large pinch each sugar and salt. Let sit while tofu and potatoes roast.
- To serve, toss tofu with some of the reserved tamari sauce, to taste. Serve with potato wedges, topped with scallions, cilantro and a drizzle of hot sesame chile oil or sprinkling of red-pepper flakes, and more tamari sauce. Sprinkle with peanuts if desired.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 843 milligrams, Sugar 10 grams
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Md Sikder
[email protected]This recipe is a great way to use up leftover tofu and sweet potatoes. It's also a great way to get a healthy and delicious meal on the table in a hurry.
Neache daniella
[email protected]I love how versatile this recipe is. I've made it with different types of tofu and sweet potatoes, and it always turns out great.
todd Durand
[email protected]This is one of my favorite tofu recipes. It's so easy to make and the results are always delicious.
jennifer lisser
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. It's a great way to get your kids to eat their vegetables.
Phuntsho Wangdi
[email protected]I made this recipe for a potluck and it was a hit! Everyone loved it, even the people who don't usually like tofu.
Mohamed Fayez
[email protected]This dish is easy to make and packed with flavor. I especially liked the combination of the crispy tofu and the sweet potatoes.
Lupe Xdxdxd
[email protected]I'm not a huge fan of tofu, but I really enjoyed this recipe. The tofu was crispy on the outside and soft on the inside, and the sweet potatoes were roasted to perfection.
Abul Hasam
[email protected]This recipe is a great way to get your kids to eat their vegetables. The sweet potatoes are roasted to perfection and the tofu is crispy and flavorful.
Sia Tali
[email protected]I love the combination of crispy tofu and sweet potatoes in this recipe. It's a great way to get a healthy and satisfying meal on the table.
Sayem Ahmed
[email protected]This recipe was a lifesaver on a busy weeknight. It was quick and easy to make, and the results were delicious. I'll definitely be making this again.
Chol Alzario
[email protected]I'm always looking for new ways to cook tofu, and this recipe definitely fits the bill. The tofu was crispy and flavorful, and the sweet potatoes were roasted to perfection.
Angie lacroix
[email protected]This recipe is a great way to use up leftover tofu and sweet potatoes. It's also a great way to get a healthy and delicious meal on the table in a hurry.
sharifah nyanzi
[email protected]I love how versatile this recipe is. I've made it with different types of tofu and sweet potatoes, and it always turns out great.
Duke Evans
[email protected]This is one of my favorite tofu recipes. It's so easy to make and the results are always delicious.
Lizzie Bordelon
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. It's a great way to get your kids to eat their vegetables.
VIVIAN LIHAVI
[email protected]I made this recipe for a potluck and it was a hit! Everyone loved it, even the people who don't usually like tofu.
Nouman Kashmeri
[email protected]This dish was easy to make and packed with flavor. I especially liked the combination of the crispy tofu and the sweet potatoes.
Manikhan Roman
[email protected]I'm not a huge tofu fan, but I really enjoyed this recipe. The tofu was flavorful and not at all bland. The sweet potatoes were also great.
Precious Mulenga
[email protected]This recipe was unbelievably delicious! The tofu was crispy on the outside and soft on the inside, and the sweet potatoes were roasted to perfection. I'll definitely be making this again soon.