Cheap, soy-based tofu has a bad rap for being bland. But so is chicken breast! The trick is getting it crispy, then piling on flavor. For our one-pan meal, we dry the tofu first in the microwave, roast it with vegetables, then go heavy on zingy Sriracha-peanut sauce.

Source: Midwest Living


Recipe Summary test

25 mins
30 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Place tofu cubes in a single layer in a 2-quart square baking dish. Microwave on 100% (high) power about 4 minutes or until surfaces appear dry, stirring after 2 minutes. Place tofu and potato wedges in a large shallow roasting pan. Drizzle with 1 tablespoon of the olive oil; toss well. Roast, uncovered, at 425° for 15 minutes.

  • Add carrots and broccoli to roasting pan. Drizzle with 1 tablespoon more of olive oil, tossing to coat. Roast about 15 minutes more or until all vegetables are tender.

  • In a small bowl combine remaining 2 tablespoons olive oil, the soy sauce, peanut butter, lime juice, chili sauce and ginger. Before serving, pour sauce over vegetables and tofu, tossing gently to coat.

*Test Kitchen Tip

Be sure to use tofu labeled extra-firm. Tofu labeled only firm contains too much water and will explode in the microwave.

Nutrition Facts

334 calories; fat 21g; saturated fat 3g; carbohydrates 28g; mono fat 14g; poly fat 3g; insoluble fiber 4g; sugars 7g; protein 12g; vitamin a 8451.6IU; vitamin c 38.7mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 3.2mg; vitamin b6 0.4mg; folate 64mcg; sodium 391mg; potassium 882mg; calcium 143mg; iron 2.5mg.