Baked Hot Honey Tofu
with BBQ-Spiced Sweet Potatoes and Snap Peas
Kick up your tofu dinner with hot honey, and control the heat in this dish by adding a little or a lot of fresh jalapeños. Baked spiced sweet potato wedges and sugary snap peas help cool down this fiery meal.
Ingredients: Sweet potato • Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Sugar snap peas • Yellow onion • Honey • All-purpose flour (wheat) • Jalapeno pepper • BBQ seasoning (sugar (sugar, maltodextrin, brown sugar, molasses powder), salt, tomato powder, paprika powder, spices, garlic powder, onion powder, worcestershire sauce powder (maltodextrin, worcestershire sauce (distilled vinegar, molasses, corn syrup, salt, caramel color, garlic powder, sugar, spices(celery seed), tamarind, natural flavor, sulphite), silicon dioxide), canola oil, citric acid, herbs, sodium diacetate, silicon dioxide (anti-caking agent), natural flavor) (sulphites) • Chipotle powder.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
7 g
Applewood Smoke Spice
(Contains Mustard May contain Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Tofu
(Contains Soy May contain Wheat)
2 unit(s)
Honey
1 unit(s)
Jalapeño
2 tbsp
All-Purpose Flour
(Contains Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
113 g
Sugar Snap Peas
1 unit(s)
Yellow Onion
4 g
Chipotle Powder
(May contain Sesame, Triticale, Milk, Sulphites, Soy, Peanuts, Tree nuts, Wheat, Mustard)
2 unit(s)
Sweet Potato
Not included in your delivery
¼ tsp
Pepper*
¼ tsp
Salt*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Cut sweet potatoes into 1/4-inch wedges.
- To a parchment-lined baking sheet, add sweet potatoes, half the BBQ Seasoning and 1 tbsp oil. (NOTE: For 4 servings, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss coat.
- Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, 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. Season with salt and pepper.
- In a large bowl, combine remaining BBQ Seasoning, 1/4 tsp (1/2 tsp) chipotle powder and flour.
- Add tofu, then toss to coat. Transfer to another parchment-lined baking sheet.
- Drizzle with 1/2 tbsp (1 tbsp) oil. Flip and drizzle the other side with 1/2 tbsp (1 tbsp) oil.
- Bake tofu in the top of the oven for 6-8 min, flipping halfway, until golden.
- Meanwhile, peel, then cut half the onion (use whole onion for 4 servings) into 1/2-inch slices.
- Trim snap peas.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions and snap peas.
- Cook for 3-4 min, stirring occasionally, until tender-crisp.
- 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.)
- To a small pot, add honey and 1 tbsp (2 tbsp) jalapeños.
- Heat over medium, stirring often, until jalapeños soften, 2-3 min.
- Season with salt and pepper, to taste. Remove from heat.
- Thinly slice tofu.
- Divide BBQ-spiced sweet potato, tofu and veggies between plates.
- Drizzle hot honey over tofu.
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. Season and bake tofu the same way the recipe instructs you to season and bake chicken, decreasing roasting time to 6-8 min, until golden.