Community recipe
Maple-Miso Tofu with Roasted Sweet Potatoes and Sesame Cabbage
Crisp-edged tofu and caramelized sweet potatoes share a sheet pan with tender cabbage, then get finished with a glossy maple-miso sauce, lime, sesame, and scallions. It is a colorful, weeknight-friendly bowl with deep savory-sweet flavor and plenty of texture.
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Difficulty
- easy
Get ready
Ingredients
- 450 g extra-firm tofu, patted dry and cubed
- 600 g sweet potatos, peeled and cut into 2 cm cubes
- 500 g green cabbages, quartered, cored, and sliced into ribbons
- 2 tbsp maple syrups
- 1.5 tbsp white miso
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 2 garlics, finely minced
- 1 tbsp water
- 1 tbsp sesame seed
- 2 tbsp olive oils
- 0.5 tsp fine salt
- 0.25 tsp black pepper
- 1 tbsp olive oil
- 3 scallions, thinly sliced
- 1 lime, cut into wedges
- 15 g fresh cilantros, roughly chopped
Make it
Instructions
- 01
Heat the oven and prepare the sheet pan
Place a rack in the center of the oven and preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment. Pat 450 g extra-firm tofu very dry with paper towels, then cut it into 2.5 cm cubes. Peel 600 g sweet potato, cut it into 2 cm cubes, and keep the cubes in a single layer for even roasting. Quarter 500 g green cabbage through the core, remove the core, and slice it into 2 cm ribbons. Set the prepared vegetables aside while you mix the sauce. | Why: A hot, lined pan promotes browning while drying the tofu helps it develop crisp edges.
- 02
Make the maple-miso glaze
In a small bowl, whisk together 2 tbsp maple syrup, 1 1/2 tbsp white miso, 2 tbsp rice vinegar, 1 tbsp soy sauce, 2 cloves garlic, finely minced, and 1 tbsp water until smooth. Measure 1 tbsp sesame seeds for finishing and set them nearby. The glaze should be pourable and taste balanced between salty, tangy, savory, and sweet. | Why: Mixing the glaze before roasting distributes its concentrated flavor evenly and prevents rushed seasoning later.
- 03
Start roasting the tofu and sweet potatoes
Transfer the cubed tofu and sweet potato to the lined pan. Add 2 tbsp olive oil, 1/2 tsp fine salt, and 1/4 tsp black pepper, then toss thoroughly so every piece is lightly coated. Spread everything in one layer with space between pieces. Roast at 425°F (220°C) for 20 minutes, until the sweet potato is beginning to brown and a knife meets only slight resistance. | Why: Early roasting gives the dense tofu and sweet potato a head start before the faster-cooking cabbage joins the pan.
- 04
Add the cabbage and glaze
Remove the hot pan from the oven. Add the sliced cabbage and drizzle over 1 tbsp olive oil. Toss the cabbage with the tofu and sweet potato, then spread the mixture out again. Pour the prepared glaze over the tofu and vegetables, turning gently until the surfaces are shiny; keep the pieces in a mostly even layer. Return the pan to the oven and roast for 15 minutes, stirring once halfway through, until the cabbage edges are browned, the tofu is crisp, and the sweet potato is fork-tender. | Why: Adding cabbage later keeps it pleasantly tender with caramelized edges instead of letting it collapse during the full roast.
- 05
Finish and serve
While the pan rests, thinly slice 3 scallions and cut 1 lime into wedges. Remove the pan from the oven and let it stand for 5 minutes so the glaze clings and the tofu firms slightly. Scatter the sesame seeds over the roasted mixture, add 15 g fresh cilantro, roughly chopped, and serve hot with the lime wedges for squeezing. Taste one bite and add a small pinch of salt only if needed; the miso and soy sauce already provide deliberate seasoning. | Why: Resting sets the glaze, while fresh scallions, cilantro, and lime brighten the roasted flavors at the table.
