When it comes to food combos, tofu and sweet potatoes are an underrated but excellent pair. In this recipe, tofu soaks up the flavor of a sweet-and-spicy homemade marinade that’s loaded with teriyaki sauce, agave and sriracha. Savory sweet potato fries offer the perfect balance to the tofu’s rich tang. Save time by prepping the night before. Just press and cut tofu, then let it marinate overnight–this will also up the intensity of the flavor!
1 block (12 oz.) firm tofu
1 Tbsp. mustard
1 Tbsp. agave nectar
1/2 Tbsp. sriracha
1/3 cup teriyaki sauce
2 garlic cloves, minced
1-2 tsp. red pepper flakes
1 large sweet potato, halved and cut into strips
- Place tofu between two paper towel sheets for at least 10 minutes to remove water. Press down by setting a book or canned food on top of tofu to help release water.
- Preheat oven to 415 degrees F. Lightly grease a baking dish with coconut oil.
- In a small bowl, combine all ingredients (except tofu and sweet potato) to make sauce, adding more sriracha and red pepper flakes, if desired.
- Once pressed, cut tofu into cubes and place in baking dish. Coat or baste with two-thirds of sauce.
- Bake for 15 minutes. Flip and coat with remaining sauce. Increase oven temperature to 425 degrees and bake tofu for another 10 minutes. Turn off oven and let tofu sit for 5-10 minutes.
- To bake sweet potato, place strips on a baking sheet lined with parchment paper. Bake at 415 degrees F for 15 minutes. Flip and repeat.