Sheet-Pan Tofu With Corn and Chiles
Updated August 26, 2024
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Total Time
- 45 to 50 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 to 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 (14- to 16-ounce) package extra-firm tofu, cut crosswise into 1-inch-thick slices
1 tablespoon cornstarch
1 ¾ teaspoons fine sea or table salt, plus more as needed
1 teaspoon chili powder, plus more as needed
½ teaspoon ground cumin, plus more as needed
3 cups fresh or frozen corn kernels (from about 3 large ears)
2 jalapeños, halved, seeded if desired and thinly sliced
1 red onion, halved and thinly sliced into half-moons
1 poblano chile, halved, seeded and thinly sliced (1 cup sliced poblanos)
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 lime, halved
1 garlic clove, finely grated or minced
½ cup chopped fresh cilantro or basil
Nutritional analysis per serving (2 to 4 servings)
39 grams carbs; 328 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 5 grams fiber; 684 milligrams sodium; 14 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Line a baking sheet with parchment paper.
- Step 2
Arrange tofu slices on a clean kitchen towel or on paper towels. Cover with another kitchen towel (or paper towels), and place a flat cutting board or baking pan on top. If your cutting board is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 15 minutes and up to 45 minutes.
- Step 3
While tofu drains, in a medium bowl, stir together cornstarch, ½ teaspoon salt, chili powder and cumin.
- Step 4
In another bowl, combine corn, about half of the jalapeño slices (save the rest for later), red onion, poblano, 2 tablespoons olive oil and remaining 1¼ teaspoons salt, mixing well.
- Step 5
Transfer drained tofu to a cutting board and cut into 1-inch cubes, patting them dry with paper towels. Add to the bowl with the cornstarch. Toss well to coat the cubes, then drizzle in 1 tablespoon olive oil, tossing gently to coat.
- Step 6
Arrange the tofu on a baking sheet, spacing it out. Roast for 15 minutes, then flip the tofu cubes and nudge them over to one side of the baking sheet. Spoon the corn mixture onto the empty half of the baking sheet. Drizzle tofu and corn with a little more oil. Continue to roast until the tofu is golden brown and crisp, 15 to 20 minutes longer, stirring the corn once while roasting.
- Step 7
Meanwhile, squeeze the juice of the lime into a small bowl, and add a pinch each of chili powder, cumin and salt. Stir in the remaining jalapeño slices and garlic.
- Step 8
Just before serving, pour the lime-chile mixture over the corn, tossing well. Top everything with cilantro or basil, and serve.
Private Notes
Comments
Spring for the under-$20 Tofuture tofu press. Skip the mess and the wasted paper towels and get perfectly drained tofu every time.
I use a washable kitchen towel. No reason to use a single use towel.
This was excellent! I added a can of drained black beans to the corn mixture for extra heft and protein. Textures and flavours are superb - will be filing this away as quick, easy, and healthy supper!
I've made this a few times now and love it as is, but this time I tried replacing one cup of the corn with peas and enjoyed it so much I will probably do that every time going forward.
This was really good! They only thing I did differently was to add some cornmeal to the cornstarch--added a bit of corny crunch that went really well with the dish.
Great flavors. This would be a great weeknight meal if you prep the peppers and onions the night before. Reminiscent of Mexican street corn. Next time I might add a little cojito cheese during the last five minutes.