Why This Recipe Works

Bursting with the flavors and textures of many vegetables and starring roasted glazed tofu, this bowl is nourishing, filling, and a feast for the eyes. It is also easy to make thanks to a rimmed baking sheet. Roasting the tofu makes all the difference, as it gives us the opportunity to flavor the tofu at several points along the way. First, before roasting, we toss it with a heady mix of soy sauce, honey, sesame oil, and sambal, which acts as a powerful glaze; the sugars encourage quick browning on the outside, allowing the tofu to stay tender inside. As for the sweet potatoes, we give them a head start on the tofu in a very hot oven because honestly, what is better than sweet potato rounds that are deeply caramelized? Partway through roasting we add more glaze to both the tofu and sweet potatoes, and we use the remaining glaze to make an aromatic drizzling sauce, ensuring that this dish delivers harmonious flavors through and through.

Instructions

Adjust oven rack to middle position and heat oven to 475 degrees. Spread 28 ounces firm tofu cut into 1-inch-wide by 1½-inch-long pieces over paper towel–lined baking sheet and let drain for 20 minutes. Gently pat dry with paper towels. Toss 2 pounds sweet potatoes, peeled and cut into 1-inch rounds, with 1 tablespoon vegetable oil and ¾ teaspoon table salt on rimmed baking sheet, then arrange cut side down in single layer over sheet. Roast until deeply browned on bottom, 12 to 16 minutes.

Whisk 3 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons toasted sesame oil, and 1 tablespoon sambal oelek together in small bowl. Gently pat tofu dry with paper towels, then transfer to large bowl. Toss tofu with 3 tablespoons soy-honey mixture and 1 teaspoon salt. Remove sheet from oven and immediately reduce oven temperature to 375 degrees. Flip potato rounds, shifting to 1 half of sheet, then spread tofu in single layer on empty side. Roast for 15 minutes.

Remove sheet from oven and gently stir tofu pieces. Brush potatoes and tofu with 3 tablespoons soy-honey mixture, then return to oven and roast until tofu is golden brown around edges, 14 to 18 minutes.

Whisk 1 tablespoon fresh lime juice, 1 tablespoon vegetarian fish sauce, 1 teaspoon grated ginger, remaining ¼ teaspoon salt, and remaining soy-honey mixture together in large bowl. Set aside half of dressing for serving, then add 12 ounces halved sugar snap peas; 1 large red bell pepper, cut into ¼-inch-wide strips; and ½ cup coarsely chopped cilantro leaves and tender stems to remaining dressing in bowl, tossing to coat. Divide potatoes, tofu, and snap pea salad among individual serving bowls and drizzle with reserved dressing. Top with ⅓ cup coarsely chopped unsalted or salted dry-roasted peanuts; 1 thinly sliced serrano chile, if using; and remaining ½ cup coarsely chopped cilantro and serve with lime wedges and extra sambal.