Sheet-Pan Tofu With Corn and Chiles
This colorful dish is as much about the lively mix of textures as it is the tangy, spicy flavors. On the textural side, cubes of tofu are coated in cornstarch so they become crispy at the edges as they roast, staying soft and pillowy on the inside. Corn kernels lend sweetness and a juicy snap while green chiles, onions and herbs lend freshness and heat. Fresh corn kernels are ideal when in season, but frozen corn works well too, making this a year-round dish with an inherently summery feel.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 1(14- to 16-ounce) package extra-firm tofu, cut crosswise into 1-inch-thick slices
- 1tablespoon cornstarch
- 1 ¾teaspoons fine sea or table salt, plus more as needed
- 1teaspoon chili powder, plus more as needed
- ½teaspoon ground cumin, plus more as needed
- 3cups fresh or frozen corn kernels (from about 3 large ears)
- 2jalapeños, halved, seeded if desired and thinly sliced
- 1red onion, halved and thinly sliced into half-moons
- 1poblano chile, halved, seeded and thinly sliced (1 cup sliced poblanos)
- 3tablespoons extra-virgin olive oil, plus more for drizzling
- 1lime, halved
- 1garlic clove, finely grated or minced
- ½cup chopped fresh cilantro or basil
Instructions
Step 1
Heat oven to 425 degrees. Line a baking sheet with parchment paper.Step 2
Arrange tofu slices on a clean kitchen towel or on 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. Let tofu drain for at least 15 minutes and up to 45 minutes.Step 3
While tofu drains, in a medium bowl, stir together cornstarch, ½ teaspoon salt, chili powder and cumin.Step 4
In another bowl, combine corn, about half of the jalapeño slices (save the rest for later), red onion, poblano, 2 tablespoons olive oil and remaining 1¼ teaspoons salt, mixing well.Step 5
Transfer drained tofu to a cutting board and cut into 1-inch cubes, patting them dry with paper towels. Add to the bowl with the cornstarch. Toss well to coat the cubes, then drizzle in 1 tablespoon olive oil, tossing gently to coat.Step 6
Arrange the tofu on a baking sheet, spacing it out. Roast for 15 minutes, then flip the tofu cubes and nudge them over to one side of the baking sheet. Spoon the corn mixture onto the empty half of the baking sheet. Drizzle tofu and corn with a little more oil. Continue to roast until the tofu is golden brown and crisp, 15 to 20 minutes longer, stirring the corn once while roasting.Step 7
Meanwhile, squeeze the juice of the lime into a small bowl, and add a pinch each of chili powder, cumin and salt. Stir in the remaining jalapeño slices and garlic.Step 8
Just before serving, pour the lime-chile mixture over the corn, tossing well. Top everything with cilantro or basil, and serve.