Baked Hot Honey Tofu
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Baked Hot Honey Tofu

Baked Hot Honey Tofu

with BBQ-Spiced Potatoes and Snap Peas

Kick up your tofu dinner with hot honey! You control the heat by adding a little or a lot of fresh jalapeños. Baked spiced wedges and sugary snap peas help to cool down this fiery meal!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

1 unit(s)


(Contains Soy)

2 unit(s)


1 unit(s)


2 tbsp

All-Purpose Flour

(Contains Wheat)

1 tbsp

BBQ Seasoning

(Contains Sulphites)

350 g

Yellow Potato

113 g

Sugar Snap Peas

½ unit(s)

Yellow Onion

¼ tsp

Chipotle Powder

Not included in your delivery

¼ tsp


2.5 tbsp


¼ tsp



Nutrition Values

Calories570 kcal
Fat26 g
Saturated Fat4 g
Carbohydrate63 g
Sugar18 g
Dietary Fiber5 g
Protein21 g
Cholesterol0 mg
Sodium630 mg
Trans Fat0 g
Potassium950 mg
Calcium250 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Large Bowl
Paper Towel
Parchment Paper
Large Non-Stick Pan
Small pot


Roast potatoes

Before starting, preheat the oven to 450°F.Wash and dry all produce.Heat Guide for Step 4: 1/2 tbsp (1 tbsp) mild, 1 tbsp (2 tbsp) medium, 1 1/2 tbsp (3 tbsp) spicy and 2 tbsp (4 tbsp) extra-spicy! Cut potatoes into 1/4-inch wedges.Add potatoes and 1 tbsp (2 tbsp) oil and half the BBQ Seasoning to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min.

Prep and bake tofu

Meanwhile, pat tofu dry with paper towels. Cut in half, parallel to the cutting board. (NOTE: You will have 2 square tofu "steaks" per block.) Season with salt and pepper.Combine remaining BBQ Seasoning, 1/4 tsp (1/2 tsp) chipotle powder and flour in a large bowl. Add tofu, then toss to coat.Transfer to a parchment-lined baking sheet. Drizzle with 1/2 tbsp (1 tbsp) oil, then flip and drizzle the other side with another 1/2 tbsp (1 tbsp) oil.Bake in the top of the oven, flipping halfway, until golden, 14-16 min.

Cook veggies

Meanwhile, peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch slices. Trim snap peas. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions and snap peas. Cook, stirring occasionally, until tender-crisp, 3-4 min.Season with salt and pepper, to taste.Transfer to a plate, then cover to keep warm.

Make hot honey

Finely chop jalapeño. (TIP: We suggest using gloves when prepping jalapeños!) Add honey and 1 tbsp (2 tbsp) jalapeños to a small pot. (NOTE: Reference heat guide.)Heat over medium heat, stirring often, until jalapeños soften, 2-3 min. Season with salt and pepper, to taste. Remove from heat.

Finish and serve

Thinly slice tofu. Divide BBQ-spiced potato, tofu and veggies between plates. Drizzle hot honey over tofu.

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