Crispy Baked Tofu With Sugar Snap Peas
Updated Oct. 12, 2023
- Total Time
- 1 hour 10 minutes
- Prep Time
- 15 minutes
- Cook Time
- 55 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(14- to 16-ounce) package extra-firm or firm tofu, cut into 1-inch-thick slices
- 1½teaspoons kosher salt (such as Diamond Crystal), plus more as needed
- ½teaspoon freshly ground black pepper, plus more as needed
- 3tablespoons extra-virgin olive oil
- 1tablespoon cornstarch
- 5tablespoons grated Parmesan (see Tip; or use vegan Parmesan or nutritional yeast), plus more for serving
- 1large red onion, cut into ¼-inch wedges (about 2 cups)
- 12ounces sugar snap peas, trimmed and halved crosswise
- 1½teaspoons fresh lemon juice, plus more for serving
- ⅓cup chopped fresh mint, cilantro or dill (or a combination), for garnish
Nutritional analysis per serving (3 servings)
468 calories; 30 grams fat; 6 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 9 grams polyunsaturated fat; 21 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 34 grams protein; 814 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Arrange tofu slices on a clean kitchen towel or paper towels. Cover with another kitchen towel (or paper towels), and place a flat cutting board or baking pan on top. If your cutting board is lightweight, stack a few cans or a skillet on top to weigh it down (or use a tofu press if you have one). Let tofu drain for at least 15 minutes and up to 45 minutes.
- Step 2
Heat oven to 400 degrees and line a rimmed sheet pan with parchment paper.
- Step 3
Transfer tofu slices to a cutting board and cut into 1-inch cubes. Pat them dry with paper towels and season both sides with ¾ teaspoon salt and ¼ teaspoon black pepper.
- Step 4
In a medium bowl, whisk together 1 tablespoon oil and cornstarch. Add tofu to the mixture and gently toss until evenly coated. Place tofu on one side of the prepared sheet pan. Sprinkle with 4 tablespoons Parmesan.
- Step 5
In a large bowl, toss together the red onion wedges, sugar snap peas, lemon juice, remaining ¾ teaspoon salt and ¼ teaspoon pepper. Drizzle in remaining 2 tablespoons oil, tossing to combine.
- Step 6
Arrange vegetables on the empty side of the prepared sheet pan and sprinkle with remaining tablespoon Parmesan. Bake until tofu is crisp and golden brown and the vegetables are soft, 25 to 35 minutes. Halfway through baking, use a spatula to flip tofu and toss vegetables while keeping separate.
- Step 7
To serve, sprinkle with herbs and a little more Parmesan, and drizzle with more lemon juice and olive oil.
- Most Parmesan is made with animal rennet in processing, but some are made with vegetarian enzymes. BelGioioso, a cheese brand available at major grocery stores across the United States, makes a vegetarian Parmesan that is labeled as such, and Organic Valley grated Parmesan lists vegetarian enzymes in its ingredients.
Private Notes
Comments
I only made the tofu, but this was an easy, super satisfying recipe. Usually my baked tofu ends up dried and chewy, which can also be yummy, but this produced a truly crispy baked crust without the flour-egg-panko mess. Also, I call this kind of dish “one for the chef” because I was sneaking so many delicious bites of it while it was baking and crisping up.
Putting sugar snaps in a 400F oven for 25 minutes is crazy, it totally annihilates their freshness. Toss them with lemon juice and oil and add them for the last five minutes. A good addition is to add par boiled carrots cut the same size as the sugar snaps.
Looks like a winner! I also want to test out the technique of tearing some of the tofu into one-inch chunks to provide endless nooks and crannies for even crispier results.
Sounded like a very nice dish but the sugar snap peas were way over cooked as several people have commented. The flavor was ok but not great. May try again but not cooking the peas as long.
This was a major hit! I dredged the tofu in a combination of cornstarch and panko for some extra crunch, and it worked perfectly. This will be on demand in our house. Also, it is not too long for the sugar snap peas.
Put the tofu on the pan and sprinkle with salt, pepper and garlic powder. I used dried oregano and dill on the veggies. I doubled the recipe and there were barely any leftovers...