Seared Tofu with Pan Sauce
and rice / ginger roasted sweet potatoes

Name: Seared Tofu with Pan Sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 16 oz Tofu, extra firm (vacuum packed preferable), sliced into strips; 1 cup Rice, white or brown; 1/4 cup Flour; 1 tsp Salt; 1/2 tsp Paprika; 1/2 tsp Black pepper; 2 cloves Shallots, diced; 1 Tbsp Oil, cooking; 1/4 cup Wine, white (sub stock); 1/2 cup Stock, any type; 1/2 tsp Lemon zest; 1 lb Sweet potatoes, cubed; 1/2 Onions, red, chopped; 1 tsp Ginger, grated; 1 Apples, preferably a tart variety like Granny Smith, cubed; 1 Tbsp Oil, olive; 1 tsp Vinegar, sherry

Active: 40 Total: 40

Original GF Paleo Vegetarian

Sear breaded strips of tofu in a hot skillet and then finish them with a savory pan sauce. Ginger roasted sweet potatoes and apples add a touch of spicy-sweet flavor on the side.

Ingredients

Metric

Servings:

Seared Tofu with Pan Sauce:

Tofu, extra firm (vacuum packed preferable) - 16 oz , sliced into strips
Rice, white or brown - 1 cup
Flour - 1/4 cup
Salt - 1 tsp
Paprika - 1/2 tsp
Black pepper - 1/2 tsp
Shallots - 2 cloves , diced
Oil, cooking - 1 Tbsp
Wine, white (sub stock) - 1/4 cup
Stock, any type - 1/2 cup
Lemon zest - 1/2 tsp

Ginger Sweet Potatoes:

Sweet potatoes - 1 lb , cubed
Onions, red - 1/2 , chopped
Ginger - 1 tsp , grated
Apples, preferably a tart variety like Granny Smith - 1 , cubed
Oil, olive - 1 Tbsp
Vinegar, sherry - 1 tsp

Prep

Tofu - If tofu is packaged in water, press out liquid first. Then slice into 1" (2.5 cm) cubes. (Can be done up to 1 day ahead)
Rice - (Skip if rice was already made on Tuesday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Make breading - Combine flour, salt, paprika and black pepper in a large Ziploc bag. (Can be done up to 5 days ahead)
Sweet potatoes / Onions / Ginger / Shallots - Prep as directed. Combine sweet potatoes, onions and ginger in one container. Store shallots in a separate container. (Can be done up to 5 days ahead)
Tofu - Slice tofu into strips. Season with some salt and pepper.
Apples - Cube apples (you can peel them first if you’d like, but it's not necessary).

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat oven to 425F / 218C degrees.
Combine sweet potatoes, onions, apples, ginger, olive oil and sherry vinegar. Spread on a sheet pan and season with some salt and pepper.
Transfer sheet pan to oven and roast until sweet potatoes are tender, 15 to 20 minutes, stirring a couple times during cooking.
While potatoes roast, toss tofu in Ziploc bag to coat in flour.
Heat a skillet over medium-high heat. Add cooking oil. Shake excess flour off tofu and place in heated oil. Sear tofu on all sides until golden brown, 6 to 8 minutes total. Set tofu aside and return pan to heat.
Add shallots to heated pan and saute until soft, 2 to 3 minutes.
Pour wine over shallots and bring to a simmer. Add stock and lemon zest with a pinch of salt and simmer until sauce reduces by about half.
Return tofu to pan and spoon sauce over top.
If rice was made ahead, reheat in the microwave.
Serve tofu over rice with pan sauce spooned over top. Enjoy sweet potatoes on the side.

Reviews

Ratings

0 reviews