Sheet Pan Crisp Tofu and Sweet Potatoes from NYT’s Melissa Clark
Sheet Pan dinners seem to be everywhere lately! This one from cookbook author (this one-Dinner in French-is my favorite) and food writer Melissa Clark uses two of my go-to ingredients: tofu and sweet potatoes. We eat tofu frequently, but usually just in stir-fry recipes; this one promised something more interesting, and it sure did deliver! Because there are just two of us at home, I opted for making the whole amount (4 servings) of the tofu and half (2 servings) of the sweet potatoes. That turned out to be a good idea: the leftover tofu was easily reheated and added to salads for the next day’s lunch. Delicious!
Sheet Pan Crisp Tofu and Sweet Potatoes (Melissa Clark, New York Times)
- 1 (14-ounce) package extra-firm tofu, cut crosswise into 4 1-inch thick slices
- 2 tablespoons peanut oil, plus more as needed (I used coconut oil which was had on-hand)
- 2 tablespoons tamari
- 1 ½ teaspoons honey
- 1 tablespoon plus 1 teaspoon rice wine vinegar
- 1 tablespoon cornstarch
- 4 medium sweet potatoes (about 8 ounces each), cut lengthwise into 3/4-inch wedges
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- 4 scallions, cut into 3-inch pieces and thinly sliced lengthwise
- Large pinch of sugar
- ½ cup cilantro leaves
- Hot sesame chile oil, or red-pepper flakes, for serving
- Salted, roasted peanuts, for serving (optional)
- Heat oven to 400 degrees.
- Do not skip this step! 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.
For Noomers: Calories=298, Fat=11g; Carbs=40g; Sugar=10g; Protein=12g, Sodium=843