Sheet-Pan Sesame Tofu and Red Onions
Major Yum Alert! Sheet-Pan Sesame Tofu and Red Onions from the New York Times.
This recipe has nothing to do with Halloween, other than the fact that if you make it tomorrow, it will perfectly balance out all of the candy that you consume tonight. My sister forwarded this recipe after making it a couple of weeks back and when I finally got around to giving it a try, I made it twice in one week. It’s that good.
For some odd reason, I didn’t read the recipe introduction before making it the first time and debated over serving the tofu with rice or something else to bulk it up. I settled on a big tomato salad with Asian flare which was nice but truth be told, Gary and I were still a bit hungry. The second time, I took one of Ali Slagle’s suggestions and roasted some cubed sweet potato on a separate tray while the tofu and onions were cooking. Slagle also mentions that rice or another grain, pita, hearty greens or something creamy like hummus, yogurt, peanut sauce or avocado would also be good (I left out some of her other suggestions, like mozzarella and tortillas that I don’t quite see) . I served some spicy chile crisp and peanut sauce (from Stuffed Sweet Potato with Cabbage Slaw and Spicy Peanut Dressing) on the side, but neither are necessary to enjoy this dish.
Sheet-Pan Sesame Tofu and Red Onions is a recipe that has earned a coveted spot in our permanent rotation. I hope that it makes it onto yours, as well. Happy Halloween!
Sheet-Pan Sesame Tofu and Red Onions
Ingredients
- 1 14 to 16-oz block extra-firm tofu, drained
- 2 med red or yellow onions, or a mix, cut through the root into 8 wedges each I used red
- 3 Tbls extra-virgin olive oil
- kosher salt and black pepper
- 2 Tbls white sesame seeds (toasted or untoasted)
- 1 tsp ground turmeric
- 1 1/2 c parsley or cilantro leaves and tender stems, tough stems thinly sliced I used cilantro
- 2 Tbls fresh lemon or lime juice I used lime
Instructions
- Arrange a rack on the bottom third of the oven and heat the oven to 425F. Cut the tofu in half lengthwise, then cut each half crosswise into 8 pieces, for a total of 16 domino-size pieces. Pat them dry and set aside.
- On a parchment-lined sheet pan, toss the onions with 1 tablespoon olive oil and season with salt and pepper. (It’s OK — good even — if the wedges come apart; this will result in crisp edges.)
- In a medium bowl, stir together the remaining 2 tablespoons olive oil with the sesame seeds, turmeric, 1 teaspoon salt and ½ teaspoon pepper. Pat the tofu dry once more, then add to the turmeric mixture and toss gently to coat. (Tofu can be refrigerated in the marinade up to 1 day ahead.)
- Nestle the tofu among the onions. Reserve the bowl; no need to wash. Roast the tofu and onions on the bottom rack until the onions are soft and browned and the tofu is crisp, 35 to 40 minutes.
- Let the tofu cool slightly. Meanwhile, in the reserved bowl, add the cilantro (or parsley) and lime (or lemon) juice and toss, scraping all the turmeric and sesame seeds from the sides of the bowl. Season to taste with salt and pepper, then top the tofu and onions with a pile of the parsley salad. Serve warm or at room temperature.
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