Sheet-Pan Tofu With Corn and Chiles
A year-round dish with a summery feel.
Servings: 3
Equipment
- 1 Sheet pan
- 2 Medium bowls
Ingredients
- 14 oz Firm tofu, cut into 1" cubes
- 1 Tbsp Corn starch
- 1-3/4 tsp Salt
- 1 tsp Chili powder
- 1/2 tsp Cumin
- 3 cups Fresh or frozen corn About 3 ears
- 2 ea Jalapanoes, seeded and chopped
- 1 ea Red onion, halved and thinly sliced
- 1 ea Poblano chile, seeded and chopped
- 3 Tbsp Olive oil
- 1 ea Lime, halved
- 1 ea Garlic clove, minced
- 1/2 cup Fresh cilantro, chopped
Instructions
- Heat oven to 425 degrees. Line a baking sheet with parchment paper.
- In a medium bowl, stir together cornstarch, ½ teaspoon salt, chili powder, and cumin.1 Tbsp Corn starch, 1-3/4 tsp Salt, 1 tsp Chili powder, 1/2 tsp Cumin
- In another bowl, combine corn, about half the jalapeño, red onion, poblano, 2 tablespoons olive oil, and remaining 1¼ teaspoons salt, mixing well.3 cups Fresh or frozen corn, 2 ea Jalapanoes, seeded and chopped, 1 ea Red onion, halved and thinly sliced, 1 ea Poblano chile, seeded and chopped, 3 Tbsp Olive oil
- Add the tofu to the bowl with the cornstarch. Toss well to coat the cubes, then drizzle in 1 tablespoon olive oil, tossing gently to coat.14 oz Firm tofu, cut into 1" cubes
- Arrange the tofu on a baking sheet, spacing it out. Roast for 15 minutes.
- Flip the tofu cubes and nudge them over to one side of the baking sheet. Spoon the corn mixture onto the empty half of the baking sheet. Drizzle tofu and corn with a little more oil. Continue to roast until the tofu is golden brown and crisp, 15 to 20 minutes longer, stirring the corn once while roasting.
- Meanwhile, squeeze the juice of the lime into a small bowl, and add a pinch each of chili powder, cumin, and salt. Stir in the remaining jalapeño slices and garlic.1 ea Lime, halved, 1 ea Garlic clove, minced
- Just before serving, pour the lime-chile mixture over the corn, tossing well. Top everything with cilantro, and serve.1/2 cup Fresh cilantro, chopped