Sheet-Pan Crisp Tofu and Sweet Potatoes Recipe (2024)

In case anyone else is reading through this very quickly...the cornstarch goes on top of the tofu, not with the remainder of the sauce. Most people would figure out the correct meaning of the grammar, but not me! Currently waiting for my soggy tofu to finish cooking so I can top it with cornstarch-filled sauce. Sigh.

Haven't tried cooking this yet, but I always bake things with parchment paper laid down first in the roasting pan. Everything slides right off, removing any clean up!

I have been baking tofu for years. To avoid the clean up and still get the crunch cover your sheet pan with pan with parchment paper

Sounds good but I really don't want to end up with the baking sheet cleanup from sticking tofu. I have been marinating tofu similarly for years but I cornstarch it and fry it in about a half-inch of oil. Guaranteed crunch and it absorbs very little oil. For extra crunch, coat with cornstarch and set aside for a few minutes, then coat again.

Tofu is tasteless. It did crisp up and look pretty. Extra sauce didn't help. 1 tbsp of cornstarchwas not adequate for coatingf the tofu. I added cornstarch as needed to cover the tofu, sifting each addition to avoid lumps. Usually when you roast vegetables that have cut side up, you brush with oil. This was not in the recipe but I knew better. The roasted sweet potatoes were good. To avoid a messy cleanup I roasted everything on parchment. I will not be making this recipe again.

dip the tofu in the sauce, then roll it in the corn starch, almost like you are breading something to fry. You want the corn starch to be the outer coating that gets crispy when you bake it.

I’m really surprised at all the negative comments. This was easy and very flavorful. The addition of the pickled green onions and peanuts really put a bow on it. I will make this again!

I found the portion where you toss the cornstarch unclear - was I supposed to put it in the liquid and toss or take the tofu out of the liquid and dredge it. I tried both, and conclude that you add the cornstarch and then toss the tofu in the liquid.We liked the recipe but felt that it could you use about double the sauce, both the tamari and the rice vinegar one. Used a silpat - it dispensed with the sticking issues. Thx for the tip!

I think I will love this recipe! One, because I love roasted any vegetable, especially sweet potatoes, and two, because I am always on the lookout for ways to use Tofu. Only ingredient I don't have readily on hand is Tamari but a quick supermarket trip will fix that. This is tonight's supper for this alone old girl. Will check back with my review but I never doubt Melissa's contributions.

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.

Definitely use parchment paper for tofu. And toss the cornstarch with the tofu to coat (it doesn't get added to the sauce).

For someone reading from their phone while in the kitchen it was easy to miss that not all the vinegar goes into the sauce and some needs to be reserved for the scallions. Would have been helpful to explicitly point this out. As a result my tofu is wetter than it should be as it goes into the oven.

It's quick and easy. With parchment paper, the tofu slides right off. Tofu is bland, but of course - it's Tofu! Use any flavorful dipping sauce. Tofu crisped up surprisingly well - I'm picky about usual spongy tofu texture but this was ok. I baked it for 20 on one side, 25 on the other.

Should’ve read the comments below- the tofu-on-foil was a hot mess. It was an extraction process that yielded mostly torn tofu, about 1/3 of which was stuck on the foil. I ended up making a minimalist baker peanut sauce to drizzle over to cover up the unsightliness (and add flavor- super bland) Needs ~ 2 tbsp cornstarch, more flavor and PARCHMENT PAPER.

This recipe greatly disappointed us as it takes much longer to cook the sweet potatoes than instructed here. Count on at least an hour, not 35 - 40 minutes. Also, this is not a "sheet pan" recipe it's a "three sheet pan" recipe.

I thought it was super bland - even for tofu.

First, I wish there was a way to "key word" search the comments.Second, I've used potato starch or a blend of potato/corn starch to get crispier results. Since i can't search the results I'm wondering if anyone has tried potato starch for this

Simple to make and quite flavorful!

Directions ARE confusing. Make enough marinade with the cornstarch to toss with sweet potatoes too otherwise potatoes are unattractive and shriveled. Marinated tofu is delicious and double it. The marinaded tofu has lots of uses.

This dish has potential - - - but it really needs some kind of sauce. It's terribly dry and a bit blah - needs a pick-me-up!

• This is a TWO sheet pan dish.• Use foil or parchment on pans (to prevent sticking)• Sweet potatoes must be OILED so don’t stick.• Slice slab of tofu into two “sheets” (so < 1” thick) before cutting into 4 slices each.• 3 sweet potatoes is plenty (for 32oz)• Make 1.5x or 2x amount of “tamari sauce” — to have enough to baste tofu before cooking — and have some left over to drizzle on before serving.

Wow, the first ever NYT recipe that I would not make again.

In addition to the cornstarch tip others have mentioned, next time I’ll double the amount of tofu (for 3-4 people) and oil the sweet potatoes a little to give them a little more crisp.

Use half the cornstarch. Great with sweet potatoes. Marinated the scallions. Probably not necessary .Served with kale. A winner.

This recipe was confusing to me. The lack of any oil or fat on the sweet potatoes had the effect of making them really dry. The final product didn’t feel cohesive. The tofu and sauce were good but I wouldn’t make this combo again

Try tossing your package of tofu in the freezer when you get home. When thawed the moisture comes out much better.

Hadn’t baked tofu with cornstarch before and definitely will need some more practice. Flavor was good but I rolled the marinated tofu in cornstarch before baking. Tofu pieces came out with crunchy edges but way too chewy. Not sure how to dust - maybe the trick with the paper bag and shaking? Will try marinating longer and then draining tofu before dusting.

Well, this was not a keeper. I think it would have been better with mashed sweet potatoes. It was pretty dry and I followed the direction pretty closly including the cilantro and the roasted salted peanuts.The tofu part was good. I used avocado oil - didn't have peanut - and pickled a sliced red onion instead of scallions- that was good.

Great as a side dish for a non-traditional thanksgiving. The comments to double the sauce were on point, as well as spraying the sheet pan with oil. No issues with the bake or the marinade, thanks to the comments. Also we found the stated cooking time to be fine for our potato wedges. The onions are a nice fresh touch. Chili crisp made this a definite “make again” recipe as it took it to another level flavor-wise. We will try with other veggies.

“Step 2In a small bowl, whisk together oil, tamari, honey and 1 teaspoon vinegar. Toss half the mixture with the tofu, then toss in cornstarch.” I find these instructions SO confusing!Do you mean I should divide the mixture into 2 bowls, then take one of the bowls, toss in the tofu, and then toss in some cornstarch?