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Sheet Pan Tofu with Radish and Buffalo

Cornstarch-crisped tofu and roasted radish tossed in a tangy buffalo sauce, baked twice for a crisp texture that holds up under the sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings: 4
Calories: 240
Ingredients Method

Ingredients
  

  • For the Tofu and Radish
  • 1 block 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
  • 2 tablespoons cornstarch
  • 2 tablespoons neutral oil such as avocado oil
  • 1/2 teaspoon salt
  • 1 bunch radishes about 10 to 12, halved or quartered depending on size
  • For the Buffalo Sauce
  • 1/2 cup hot sauce such as Frank's RedHot
  • 3 tablespoons unsalted butter melted (or vegan butter)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon maple syrup

Method
 

  1. Press the tofu for 15 to 20 minutes between paper towels with something heavy on top, then cut into 1-inch cubes.
  2. Preheat the oven to 425°F (220°C). Toss the tofu cubes with the cornstarch until evenly coated, then toss again with 1 tablespoon of the oil and the salt.
  3. Spread the tofu on one half of a large sheet pan in a single layer. Toss the radishes with the remaining tablespoon of oil and add them to the other half, cut-side down.
  4. Roast for 25 to 30 minutes, flipping the tofu and stirring the radishes halfway through, until the tofu edges look matte and the radishes are browned at the cut edges.
  5. While everything roasts, whisk together the hot sauce, melted butter, vinegar, and maple syrup in a small bowl.
  6. Pull the pan from the oven, pour the buffalo sauce over the tofu and radishes, and toss gently to coat.
  7. Return the pan to the oven for 5 more minutes to set the sauce.