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