Sticky-Sweet BBQ Tofu
with Sweet Potato Wedges and Ranch
Sweet and smoky = delicious! Our addictive BBQ seasoning and sweet chili sauce make a sticky glaze for tender tofu. Dip the tofu and wedges in creamy, dreamy ranch!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit
Tofu
(Contains Soy)
2 unit
Sweet Potato
113 g
Baby Tomatoes
56 g
Spring Mix
4 tbsp
Ranch Dressing
(Contains Egg, Milk May contain Sulphites, Wheat, Fish, Mustard, Sesame, Soy)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
2 tbsp
BBQ Seasoning
(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
4 tbsp
Sweet Chili Sauce
(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)
Not included in your delivery
¼ tsp
Sugar*
2.5 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Cut sweet potatoes into 1/2-inch wedges.
- Add sweet potatoes, half the BBQ Seasoning and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then toss to coat.
- Transfer to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.) Arrange in a single layer.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, pat tofu dry with paper towels.Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Cut into 1/2-inch strips.
- Add tofu, remaining BBQ Seasoning and 1/2 tbsp (1 tbsp) oil to the same large bowl (from step 1).
- Season with salt and pepper, then toss to coat.
- Heat a large non-stick pan over medium-high heat.
- When hot, add tofu. Pan-fry, flipping occasionally, until golden-brown, 6-8 min.
- Remove from heat, then add sweet chili sauce. Toss to coat.
- Cover to keep warm.
- Meanwhile, halve tomatoes.
- Add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to another large bowl.
- Season with salt and pepper, then whisk to combine.
- Add spring mix and tomatoes, then toss to combine.
- Divide tofu, sweet potato wedges and salad between plates. Spoon any sauce from the pan over tofu.
- Serve ranch dressing alongside for dipping.
If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Cut into 1/2-inch strips. Season tofu in the same way the recipe instructs you to season the chicken tenders.
Cook and plate tofu in the same way the recipe instructs you to cook and plate the chicken tenders.
