TOFU AND SWEET POTATO RECIPE RECIPES

Name: Sheet-Pan Crisp Tofu and Sweet Potatoes
Total time: 1 h
Yield: 4 servings
Ingredients: 1 (14-ounce) package extra-firm tofu, cut crosswise into 4 1-inch thick slices; 2 tablespoons peanut oil, plus more as needed; 2 tablespoons tamari; 1 1/2 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; 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; Largeu00A0pinch of sugar; 1/2 cup cilantro leaves; Hot sesame chile oil, or red-pepper flakes, for serving; Salted, roasted peanuts, for serving (optional)

SHEET-PAN CRISP TOFU AND SWEET POTATOES RECIPE - NYT COOKING

Sheet-Pan Crisp Tofu and Sweet Potatoes Recipe - NYT Cooking image

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

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 (14-ounce) package extra-firm tofu, cut crosswise into 4 1-inch thick slices
2 tablespoons peanut oil, plus more as needed
2 tablespoons tamari
1 1/2 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
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
Salted, roasted peanuts, for serving (optional)

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//schema.org, Calories 298, UnsaturatedFatContent 8 grams, CarbohydrateContent 40 grams, FatContent 11 grams, FiberContent 6 grams, ProteinContent 12 grams, SaturatedFatContent 2 grams, SodiumContent 843 milligrams, SugarContent 10 grams

VEGAN TOFU AND SWEET POTATO CURRY RECIPE | ALLRECIPES

Vegan Tofu and Sweet Potato Curry Recipe | Allrecipes image

This simple vegan curry with sweet potatoes, tomatoes, peas, and tofu is easy to make and checks all the food group boxes.

Provided by Éric Jouan

Categories Main Dishes Curries Vegetarian

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon sunflower oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon grated fresh ginger root
4 cups peeled and cubed sweet potatoes
1 tablespoon mild curry powder
1 (14.5 ounce) can diced tomatoes
½ cup warm vegetable stock
½ (10 ounce) package frozen peas
salt and freshly ground black pepper to taste
9 ounces firm tofu, cubed
1 sprig fresh mint, leaves picked

Steps:

Heat oil in a large saucepan over medium heat and cook onion, garlic, and ginger, stirring often, until soft and translucent, about 5 minutes. Add sweet potatoes and cook for an additional 3 minutes. Dust with curry powder and cook for 30 seconds.
Stir tomatoes and their juices into the pot. Add vegetable stock and bring to a boil. Reduce heat to medium-low, cover, and cook until sweet potatoes are soft, 12 to 15 minutes. Add peas and simmer for another 5 minutes. Season with salt and pepper. Stir in tofu and carefully mix together. Heat for 3 minutes. Garnish with fresh mint leaves.

Nutrition Facts : Calories 276.7 calories, CarbohydrateContent 43.8 g, FatContent 7.1 g, FiberContent 8.2 g, ProteinContent 11 g, SaturatedFatContent 0.9 g, SodiumContent 376.5 mg, SugarContent 13.1 g

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