Baked Hot Honey 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.

• 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.

• 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.

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

If you've opted to get tofu, pat dry with paper towels. Cut in half, parallel to the cutting board. (NOTE: You will have 2 square tofu "steaks" per block.) Prepare, cook and plate in the same way the recipe instructs you to prepare, cook and plate the chicken.