Sheet-pan criSp tofu and SWeet potatoeS
Yield 4 servings ToTal Time 1 hour ingredienTs 1 (396g) package extra-firm tofu, cut crosswise into 4 2.5cm thick slices 2 tbsp peanut oil, plus more as needed 2 tbsp tamari
1 ½ tsp honey
1 tbsp plus 1 tsp rice wine vinegar 1 tbsp corn starch
4 medium sweet potatoes (about 226g each), cut lengthwise into 2cm wedges ½ tsp kosher salt, plus more to taste ¼ tsp black pepper
4 scallions, cut into 7.5cm pieces and thinly sliced lengthwise
Large pinch of sugar
½ cup cilantro leaves
Hot sesame chilli oil, or red-pepper flakes, for serving
Salted, roasted peanuts, for serving (optional) meThods
1. 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 2 cm pieces (2.5 cm thick), and transfer to a medium bowl.
2. In a small bowl, whisk together oil, tamari, honey and 1 teaspoon vinegar. Toss half the mixture with the tofu, then toss in corn starch. Arrange in a single layer on a rimmed sheet pan.
3. On a separate rimmed sheet pan, toss together potato wedges, ½ 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.
4. 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.
5. 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.
6. 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.