CRISPY SHEET-PAN NOODLES WITH GLAZED TOFU
Contrasting textures are a signature characteristic of Cantonese chow mein, in which crispy fried strands tangle with tender noodles. Here, that is achieved with the help of a sheet pan and an intensely hot oven. To ensure optimal crunch, start with the pan on the bottom rack to crisp the underside of the noodles, then move it up to the highest to encourage crackly noodles on top, too. Instant ramen noodles are the perfect choice for this recipe because they crisp up flawlessly; just soak them in boiling hot water to loosen them up before sliding them into the oven. The hoisin-marinated tofu is subtly sweet and carries a lot of the flavor in this noodle dish. Quick cooking baby bok choy adds freshness, but you could also use leftover vegetables or seasonal produce. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, noodles, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 450 degrees and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. Place the noodles in a heat-proof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5.
- Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds.
- Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly.
- Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn't just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade.
- Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon of neutral oil and 1/2 teaspoon of kosher salt, and toss to coat.
- Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy. Drizzle with the remaining marinade, top with cilantro leaves and serve.
SHEET PAN TOFU 3 WAYS RECIPE BY TASTY
Here's what you need: extra firm tofu, low sodium soy sauce, garlic powder, all-purpose flour, corn starch, unsweetened non-dairy milk, panko bread crumbs, nutritional yeast, paprika, cayenne, kosher salt, pepper, olive oil, vegan teriyaki sauce, vegan bbq sauce
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°F (200°C).
- Slice the blocks of tofu in half so you have 4 thin blocks. Place between 2 clean dish towels and stack a baking sheet and books or other heavy items on top to press out the excess liquid. Let sit for at least 20 minutes, or up to 1 hour.
- Transfer 2 of the tofu blocks to a small baking dish or container and drizzle the soy sauce evenly over both sides. Sprinkle ¼ teaspoon garlic powder onto both sides. Let marinate for at least 10 minutes, or refrigerate for up to 2 hours, until almost all the liquid has been absorbed.
- Add the flour and cornstarch to a small bowl and mix to combine. Add the non-dairy milk to another small bowl. In a third small bowl, combine the bread crumbs, nutritional yeast, paprika, remaining ½ teaspoon garlic powder, cayenne, salt, and pepper and mix to combine.
- Coat a marinated tofu block in the flour mixture, then the non-dairy milk. Repeat coating in the flour and non-dairy milk, then coat with the bread crumb mixture. Repeat with the other tofu block.
- Lay the breaded tofu cutlets and the 2 non-breaded blocks on a non-stick baking sheet. Brush both sides of the breaded tofu cutlets with olive oil. Brush vegan teriyaki sauce over both sides of 1 non-breaded block and vegan BBQ sauce over both sides of the other non-breaded block.
- Bake for 25-30 minutes, flipping halfway, until the breaded tofu cutlets are golden brown.
- Serve the tofu blocks sliced, cubed, or whole in salads, wraps, stir-frys, or sandwiches. Store up to 5 days in an airtight container.
- Enjoy!
Nutrition Facts : Calories 351 calories, Carbohydrate 28 grams, Fat 17 grams, Fiber 3 grams, Protein 24 grams, Sugar 2 grams
SWEET-AND-SPICY ROASTED TOFU AND SQUASH
This is a meal with complex flavors and a variety of textures: velvety from the honey-roasted squash, tender and juicy from the tofu, with the occasional crunch from the sesame-seed garnish and a slight chew from the squash peel. I like to serve this dish with more hot sauce on the side, preferably over brown rice or lightly dressed baby spinach, though it's also good served all alone. As long as the squash and the tofu have each other, that's all they really need.
Provided by Melissa Clark
Categories dinner, main course
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Drain tofu and slice into 1/2-inch-thick slabs. Cut each slab in half. Arrange tofu on a large baking sheet or several plates lined with several layers of paper towels. Place another layer of paper towels on top and weigh down tofu with another baking sheet or more plates topped with a heavy cookbook or cans. Let stand for 20 minutes. Pat tofu dry.
- While tofu drains, heat oven to 425 degrees. Cut squash into 1/2-inch-thick half-moons. Cut each slice in half again.
- In a small bowl, whisk together soy sauce, sriracha and a pinch of salt. Whisk in peanut oil. Spoon 3 tablespoons of the mixture into a separate bowl and reserve. Whisk honey into the original mixture. Spread squash out on a large baking sheet and pour honey-soy mixture over it. Sprinkle squash lightly with salt and pepper and toss well. Roast until bottoms are golden brown, about 20 minutes. Flip and roast until uniformly golden and soft, about 10 minutes more. Transfer squash to a large bowl.
- Adjust the heat to broil and position a rack just below the heating element. Toss tofu with reserved soy mixture and arrange in a single layer on a baking sheet (you can use the same one you used for the squash). Cook until crispy and golden, about 2 minutes per side. Toss hot tofu with squash, sesame seeds and celery leaves, adding more soy sauce if you like.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 19 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 829 milligrams, Sugar 5 grams
More about "crispy tofu and delicata squash sheet pan dinner recipes"
ROASTED SQUASH AND TOFU WITH GINGER – SMITTEN KITCHEN
From smittenkitchen.com
Servings 2Total Time 45 minsEstimated Reading Time 5 mins
SHEET PAN VEGGIES AND TOFU - LIFE MADE SWEETER
From lifemadesweeter.com
Cuisine AmericanTotal Time 40 minsCategory DinnerCalories 322 per serving
32 BEST TOFU RECIPES & IDEAS | WHAT TO MAKE WITH TOFU …
From foodnetwork.com
Author By
CRISPY TOFU AND DELICATA SQUASH SHEET PAN DINNER RECIPE | FOOD …
From foodnetwork.cel02.sni.foodnetwork.com
5/5 (4)Total Time 50 minsCategory Main-DishPublished Nov 18, 2016
SHEET PAN DINNER IDEAS AND COOKING TIPS | RECIPES, …
From foodnetwork.com
Author By
26 BEST SQUASH RECIPES & IDEAS | RECIPES, DINNERS AND EASY MEAL …
From foodnetwork.com
Author By
HOW TO MAKE ROASTED DELICATA SQUASH - FOOD NETWORK
From foodnetwork.com
ROASTED DELICATA SQUASH (SO EASY!) - WHOLESOME YUM
From wholesomeyum.com
30-MINUTE CRISPY TOFU AND SQUASH AUTUMN BOWL
From brewinghappiness.com
CRISPY TOFU AND DELICATA SQUASH SHEET PAN DINNER RECIPE | FOOD …
From foodnetwork.cel28.sni.foodnetwork.com
SHEET PAN DINNER WITH DELICATA SQUASH, APPLE, AND …
From agardenforthehouse.com
TANDOORI TOFU SHEET PAN DINNER - MINIMALIST BAKER …
From minimalistbaker.com
ITALIAN HERB TOFU & VEGETABLE SHEET PAN MEAL
From minimalistbaker.com
CRISPY TOFU AND VEGETABLES DINNER - THE NEW YORK TIMES
From nytimes.com
VEGETARIAN SHEET PAN DINNER WITH TOFU, CHICKPEAS AND …
From eatingbirdfood.com
SHEET-PAN GNOCCHI WITH SQUASH, FENNEL, AND RED ONIONS RECIPE
From today.com
CRISPY TOFU AND DELICATA SQUASH SHEET PAN DINNER
From punchfork.com
5 RECIPES FOR ENJOYING TOFU THE CRISPY WAY - FOOD NETWORK
From foodnetwork.com
CRISPY TOFU AND DELICATA SQUASH SHEET PAN DINNER RECIPE | FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
ROASTED HONEY NUT SQUASH AND CHICKPEAS WITH HOT …
From cooking.nytimes.com
TOFU SHEET PAN DINNER WITH PEANUT SAUCE - RACHEL …
From rachelcooks.com
CRISPY TOFU AND DELICATA SQUASH SHEET PAN DINNER RECIPE | FOOD …
From foodnetwork.cel30.sni.foodnetwork.com
MISO SESAME WINTER SQUASH - 101 COOKBOOKS
From 101cookbooks.com
You'll also love