Crispy BBQ Tofu & Maple-Glazed Sweet Potatoes

🥘 Ingredients

• bbq sauce
  2 tbsp
• black pepper
  ¼ tsp
• blackening spice
  2 tsp
• butter
  2 tbsp
• cinnamon
  ¼ tsp
• conehead cabbage
  1 unit
• cooking oil
  4 tbsp
• dijon mustard
  1 tbsp
• garlic powder
  1 tsp
• maple syrup
  2 tbsp
• panko breadcrumbs
  ½ cup
• salt
  1 tsp
• scallions
  4 unit
• sweet potato
  2 unit
• tempura batter mix
  ½ cup
• tofu
  1 block

🍳 Cookware

• baking sheet
• large pan
• shallow dish
• large pan
• small pot

1. 

   1

   Adjust oven rack to top position and preheat oven to 425 degrees. Wash and dry all produce.
2. 

   2

   Peel and cube sweet potato . Toss on a baking sheet with a drizzle of cooking oil , a pinch of salt , and black pepper . Roast until lightly browned and tender ⏱️ 20 minutes .

   sweet potato: 2 unit, cooking oil: 4 tbsp, salt: 1 tsp, black pepper: ¼ tsp
3. 

   3

   Meanwhile, heat a drizzle of cooking oil in a large pan over medium-high heat. Add conehead cabbage and scallions whites; season with salt and black pepper . Cook, stirring occasionally, until veggies begin to brown and cabbage leaves separate ⏱️ 4 minutes . Reduce heat to medium-low.

   cooking oil, conehead cabbage: 1 unit, scallions: 4 unit, salt, black pepper
4. 

   4

   Pat tofu dry and slice into ½-inch strips. In a shallow dish , whisk tempura batter mix , half the blackening spice , ½ cup cold water, and ½ tsp salt . Dip tofu strips into batter, then coat with panko breadcrumbs .

   tofu: 1 block, tempura batter mix: ½ cup, blackening spice: 2 tsp, salt, panko breadcrumbs: ½ cup
5. 

   5

   Heat a ⅓-inch layer of cooking oil in a second large pan over medium-high heat. Once oil is hot enough that a pinch of panko breadcrumbs sizzles, add coated tofu . Fry until golden and crispy ⏱️ 3 minutes per side. Transfer to a paper towel-lined plate.

   cooking oil, panko breadcrumbs, tofu
6. 

   6

   Once sweet potatoes are done roasting, in a small pot , combine maple syrup , butter , and cinnamon . Cook over medium-high heat, stirring occasionally, until butter has melted and ingredients come together ⏱️ 1 minute . Once mixture begins to bubble, remove from heat. Toss glaze with roasted sweet potatoes.

   maple syrup: 2 tbsp, butter: 2 tbsp, cinnamon: ¼ tsp
7. 

   7

   Stir scallions greens into conehead cabbage . Divide cabbage and sweet potatoes between plates. Top with crispy tofu and drizzle with bbq sauce and dijon mustard . Garnish with garlic powder and remaining blackening spice .

   scallions, conehead cabbage, tofu, bbq sauce: 2 tbsp, dijon mustard: 1 tbsp, garlic powder: 1 tsp, blackening spice