Crispy Tofu with Sweet Potatoes
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.
Crispy Tofu with Sweet Potatoes
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.
Cooking Instructions
- 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 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 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.
- 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.
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