Crispy Tofu with Sweet Potatoes

Name: Crispy Tofu with Sweet Potatoes
Total time: 5400 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 packages (900 grams) or 28 ounces) firm tofu (not extra-firm), cut crosswise into 4 1-inch thick batons; 4 tablespoons peanut oil, plus more as needed; 4 tablespoons tamari; 1 tablespoon honey; 1 tablespoon plus 2 teaspoons rice wine vinegar; 2 tablespoons cornstarch; 4 medium sweet potatoes (about 8 ounces each), cut lengthwise into ¾-inch wedges; 2 tablespoons vegetable oil; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon black pepper; 4 scallions, cut into 3-inch pieces and thinly sliced lengthwise; Large pinch of sugar; 1/2 cup cilantro leaves; Hot sesame chile oil, or red-pepper flakes, for serving (optional); Salted, roasted peanuts, for serving

Ricardo @tallcook

Manhattan, New York, United States

A tamari-honey dressing acts both as marinade for the tofu and sauce for this tofu-sweet potato dish. Melissa Clark published this very good recipe in The New York Times.

#GoldenApron23 #vegetarian #vegan

A tamari-honey dressing acts both as marinade for the tofu and sauce for this tofu-sweet potato dish. Melissa Clark published this very good recipe in The New York Times.

#GoldenApron23 #vegetarian #vegan

Ricardo @tallcook

Manhattan, New York, United States

A tamari-honey dressing acts both as marinade for the tofu and sauce for this tofu-sweet potato dish. Melissa Clark published this very good recipe in The New York Times.

#GoldenApron23 #vegetarian #vegan

A tamari-honey dressing acts both as marinade for the tofu and sauce for this tofu-sweet potato dish. Melissa Clark published this very good recipe in The New York Times.

#GoldenApron23 #vegetarian #vegan

Saved

Ingredients

1 hour 30 minutes

6 servings

2 packages (900 grams)or 28 ounces) firm tofu (not extra-firm), cut crosswise into 4 1-inch thick batons
4 tablespoonspeanut oil, plus more as needed
4 tablespoonstamari
1 tablespoonhoney
1 tablespoonplus 2 teaspoons rice wine vinegar
2 tablespoonscornstarch
4medium sweet potatoes (about 8 ounces each), cut lengthwise into ¾-inch wedges
2 tablespoonsvegetable oil
1/2 teaspoonkosher salt, plus more to taste
1/4 teaspoonblack pepper
4scallions, cut into 3-inch pieces and thinly sliced lengthwise
Large pinch of sugar
1/2 cupcilantro leaves
Hot sesame chile oil, or red-pepper flakes, for serving (optional)
Salted, roasted peanuts, for serving

Saved

Steps

1 hour 30 minutes

1

Heat oven to 400 degrees. Press tofu in a tofu presser (or any other method to squeeze out its water), then transfer to a cutting board. Cut strips into ¾-inch pieces (1-inch thick) or slices, and transfer to a medium bowl.
2

In a small bowl, whisk together peanut oil, tamari, honey and 2 teaspoons vinegar. Toss half the mixture with the tofu.
3

Then coat tofu with cornstarch. Arrange in a single layer on a rimmed sheet pan lined with parchment paper.
4

On a separate rimmed sheet pan, toss together sweet potato wedges, vegetable oil, 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.
5

Bake tofu and potatoes until browned, 35 to 40 minutes, flipping them halfway through.
6

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.
7

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.