Crispy BBQ Tofu & Maple-Glazed Sweet Potatoes

🥘 Ingredients

• BBQ sauce
  1 c
• black pepper
  1 tsp
• blackening spice
  2 tbsp
• butter
  1/2 c
• cinnammon
  1/2 tsp
• conehead cabbage
  2 unit
• cooking oil
  6.667 tbsp
• dijon mustard
  2.667 tbsp
• garlic powder
  2 tsp
• maple syrup
  4 tbsp
• panko breadcrumbs
  2 c
• paper towels
• scallions
  4 unit
• sweet potatoes
  4 unit
• tempura batter mix
  164 g
• tofu
  2 unit

🍳 Cookware

• baking sheet
• small pot

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Peel and dice sweet potatoes into 1/2-inch pieces. Remove and discard any wilted outer leaves from conehead cabbage ; quarter lengthwise and remove the thick core and stem. Cut cabbage into 1-inch cubes. Trim and thinly slice scallions , separating whites from greens. Open and drain tofu ; press out excess water with paper towels . Halve tofu crosswise, then slice each half widthwise (you'll have four thin square planks; eight planks for 4 servings).

   sweet potatoes: 4 unit, conehead cabbage: 2 unit, scallions: 4 unit, tofu: 2 unit, paper towels
2. 

   2

   Toss sweet potatoes on a baking sheet with a large drizzle of cooking oil , salt, and black pepper . Roast until lightly browned and tender, ⏱️ 20 minutes to ⏱️ 25 minutes .

   cooking oil: 4 tbsp, black pepper: 1 tsp
3. 

   3

   Meanwhile, heat a large pan over medium-high heat. Add cabbage and scallion whites; season with salt and black pepper. Cook, stirring occasionally, until vegetables begin to brown and cabbage leaves separate, ⏱️ 4 minutes to ⏱️ 5 minutes . Reduce heat to medium-low. If the pan seems dry, add another drizzle of oil. Add garlic powder and half the blackening spice (you'll use the rest later); cook, stirring occasionally, until fragrant, ⏱️ 30 seconds to ⏱️ 60 seconds . Stir in 1/4 cup water and butter (2 tbsp for 2 servings or 4 tbsp for 4 servings); cook until cabbage is tender, ⏱️ 2 minutes to ⏱️ 3 minutes . Taste and season with salt.

   garlic powder: 2 tsp, blackening spice: 2 tbsp, butter: 1/2 c
4. 

   4

   In a shallow mixing bowl, whisk tempura batter mix , remaining Blackening spice, 1/2 cup cold water, and 1/2 tsp salt. Place panko breadcrumbs in a separate shallow dish. Add tofu to the batter and turn to coat evenly. Transfer tofu to the panko and turn coat, pressing to adhere.

   tempura batter mix: 164 g, panko breadcrumbs: 2 c
5. 

   5

   Heat a 1/3-inch layer of cooking oil in a second large pan over medium-high heat. Once the oil is hot enough that a pinch of panko sizzles when added to the pan, add the coated tofu. Cook until golden brown, ⏱️ 2 minutes to ⏱️ 4 minutes per side. (If the tofu browns too quickly, lower the heat!) Transfer to a paper-towel-lined plate. In a small bowl, combine BBQ sauce and dijon mustard . Spoon over the tofu.

   cooking oil: 2.667 tbsp, BBQ sauce: 1 c, dijon mustard: 2.667 tbsp
6. 

   6

   Once sweet potates are done roasting, in a small pot , combine maple syrup , 2 tbsp butter, and cinnammon (use 4 tbsp butter and 1/2 tsp cinnamon for 4 servings). (Be sure to measure the cinnamon, even if you think it looks more). Cook over medium heat, stirring occasionally, until the butter has melted and the ingredients come together, about ⏱️ 1 minute . Once the mixture begins to bubble, remove from heat. Pour the glaze over the sweet potatoes on the baking sheet; toss to coat.

   maple syrup: 4 tbsp, cinnammon: 1/2 tsp
7. 

   7

   Stir the scallion greens into the cabbage. Divide the crispy BBQ tofu, sweet potatoes, and cabbage between plates. Serve immediately.