Sheet-Pan Crisp Tofu and Sweet Potatoes

1. Prepare and Marinate Tofu

Drain a 14-ounce package of extra-firm tofu by placing it between kitchen towels on a cutting board. Apply a gentle but firm pressure using cans or a skillet to squeeze out excess moisture. Let it sit for 10 to 30 minutes. Once well-drained, cut the tofu crosswise into 1-inch thick slices. In a medium bowl, whisk together 1 tablespoon of peanut oil, 1 tablespoon of tamari, 1 1/2 teaspoons of honey, and 1 teaspoon of rice wine vinegar. Add the tofu slices to the bowl and sprinkle with cornstarch, ensuring each piece is evenly coated.

2. Prepare Sweet Potatoes

Cut 4 medium sweet potatoes lengthwise into 3/4-inch wedges and arrange them on a separate rimmed sheet pan. Toss them with 1 tablespoon of peanut oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper.

3. Bake Tofu and Sweet Potatoes

Preheat the oven to a high heat. Place both the tofu and the sweet potatoes in the oven and bake for 35 to 40 minutes. Flip them halfway through the cooking time.

4. Prepare Marinated Scallion Garnish

Slice 4 scallions into 3-inch pieces, then thinly slice them lengthwise. Toss them in a medium bowl with 1 tablespoon of rice wine vinegar, a large pinch of sugar, and a pinch of salt.

5. Assemble and Serve

Arrange the baked tofu and sweet potato wedges on serving plates. Drizzle the tofu with the remaining tamari sauce. Scatter the marinated scallions and fresh cilantro leaves over the top. Finish with a drizzle of hot sesame chile oil or a sprinkle of red-pepper flakes and salted, roasted peanuts if desired.