Hot Honey and Goat Cheese Sweet Potatoes and Tofu

Dinner March 9, 2025

Note: Paraphrasing from linked recipe:

Ingredients:

2 Sweet Potatoes

Vegetable Oil

Kosher Salt

freshly ground Black Pepper

1 large Yellow Onion

Freshly ground Black Pepper

10oz Fried Tofu

2 tablespoons Corn Starch

8oz Goat Cheese

Hot Honey

Directions:

Peel and cut sweet potatoes into ½-inch cubes. Place sweet potatoes in a large saucepan and cover with water. Heat water to 160°F (70°C) as registered on an instant-read thermometer. Cover and set aside for 1 hour.

Meanwhile, adjust oven racks to upper middle and lower middle positions and preheat oven to 400°F (200°C).

Drain sweet potatoes and transfer to a large bowl. cube the onion and add to bowl. Toss with 3 tablespoons oil and season to taste with salt and pepper.

Spread sweet potatoes and onions onto a foil-lined and greased rimmed baking sheets and roast until bottom side is browned, about 20 minutes.

Cut the tofu into ½-inch cubes and add to the same mixing bowl used for the potatoes and onion. Drizzle with oil, season with salt and pepper, and toss to coat. Then sprinkle the cornstarch over the tofu and gently toss to coat again.

Carefully flip potatoes and onions with a spatula and make some room on the same tray for the tofu. Spread the tofu pieces out in a single layer so they do not touch. Bake the tofu and potatoes for another 15 minutes, carefully flip the tofu, and bake for another 15 minutes, or until golden and crispy and potatoes are tender.

Plate potatoes, onion, and tofu with goat cheese crumbles and a drizzle of hot honey.

Final Notes:

We did end up liking the sweet potatoes prepared this way more than the butternut squash.

Served with rice to bulk up the meal. It was fine, couscous might have been a better choice.

Served with jade pearl rice, so flavored and colored (green) by bamboo.