By Melissa Clark
Updated Oct. 12, 2023
- Total Time
- 1 hour 10 minutes
- Prep Time
- 15 minutes
- Cook Time
- 55 minutes
- Rating
- 4(266)
- Notes
- Read community notes
Adding grated Parmesan to a coating of cornstarch and oil makes for especially crispy tofu with a fricolike crust. Here, the tofu is roasted on a sheet-pan alongside sugar snap peas and onions, which become tender and caramelized. It’s a colorful spring dish that can be varied endlessly depending on the season. Try broccoli or mushrooms in winter, cherry tomatoes in summer or butternut squash in fall.
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Ingredients
Yield:2 to 3 servings
- 1(14- to 16-ounce) package extra-firm or firm tofu, cut into 1-inch-thick slices
- 1½teaspoons kosher salt (such as Diamond Crystal), plus more as needed
- ½teaspoon freshly ground black pepper, plus more as needed
- 3tablespoons extra-virgin olive oil
- 1tablespoon cornstarch
- 5tablespoons grated Parmesan (see Tip; or use vegan Parmesan or nutritional yeast), plus more for serving
- 1large red onion, cut into ¼-inch wedges (about 2 cups)
- 12ounces sugar snap peas, trimmed and halved crosswise
- 1½teaspoons fresh lemon juice, plus more for serving
- ⅓cup chopped fresh mint, cilantro or dill (or a combination), for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)
468 calories; 30 grams fat; 6 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 9 grams polyunsaturated fat; 21 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 34 grams protein; 814 milligrams sodium
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
Arrange tofu slices on a clean kitchen towel or 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 (or use a tofu press if you have one). Let tofu drain for at least 15 minutes and up to 45 minutes.
Step
2
Heat oven to 400 degrees and line a rimmed sheet pan with parchment paper.
Step
3
Transfer tofu slices to a cutting board and cut into 1-inch cubes. Pat them dry with paper towels and season both sides with ¾ teaspoon salt and ¼ teaspoon black pepper.
Step
4
In a medium bowl, whisk together 1 tablespoon oil and cornstarch. Add tofu to the mixture and gently toss until evenly coated. Place tofu on one side of the prepared sheet pan. Sprinkle with 4 tablespoons Parmesan.
Step
5
In a large bowl, toss together the red onion wedges, sugar snap peas, lemon juice, remaining ¾ teaspoon salt and ¼ teaspoon pepper. Drizzle in remaining 2 tablespoons oil, tossing to combine.
Step
6
Arrange vegetables on the empty side of the prepared sheet pan and sprinkle with remaining tablespoon Parmesan. Bake until tofu is crisp and golden brown and the vegetables are soft, 25 to 35 minutes. Halfway through baking, use a spatula to flip tofu and toss vegetables while keeping separate.
Step
7
To serve, sprinkle with herbs and a little more Parmesan, and drizzle with more lemon juice and olive oil.
Tip
- Most Parmesan is made with animal rennet in processing, but some are made with vegetarian enzymes. BelGioioso, a cheese brand available at major grocery stores across the United States, makes a vegetarian Parmesan that is labeled as such, and Organic Valley grated Parmesan lists vegetarian enzymes in its ingredients.
Ratings
4
out of 5
266
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Cooking Notes
Joohee
I only made the tofu, but this was an easy, super satisfying recipe. Usually my baked tofu ends up dried and chewy, which can also be yummy, but this produced a truly crispy baked crust without the flour-egg-panko mess. Also, I call this kind of dish “one for the chef” because I was sneaking so many delicious bites of it while it was baking and crisping up.
Bill
Looks like a winner! I also want to test out the technique of tearing some of the tofu into one-inch chunks to provide endless nooks and crannies for even crispier results.
K Manzur
I have used my Tof*ckpress brand tofu press for many years. It’s simple and convenient.Help save the trees!
Eric
I accidentally measured out too much oil (3 tbsp) for the cornstarch mix, so compensated with 2 more tbsp cornstarch. This actually worked very well and the tofu was wonderfully crisp.
JB
Hi, CL- Sugar snap peas are edible whole. They are not the same as edamame beans where you are correct- the shell is not edible, but the beans inside are. :-)
John Dunkelgrün
Putting sugar snaps in a 400F oven for 25 minutes is crazy, it totally annihilates their freshness. Toss them with lemon juice and oil and add them for the last five minutes. A good addition is to add par boiled carrots cut the same size as the sugar snaps.
Nancy J.
This was very good and pretty quick. Don't skimp on the herbs and lemon at serving time. I used a combination of mint and cilantro and used a pretty heavy hand with the lemon.
CL
No - the shells on edamame have an inedible lining.
Stephen
I would say this one is just OK. My daughter compared it to vegetarian fast food, something to compete with Buffalo wings. I could've just use buffalo sauce instead of Parmesan.
Ashley
Swapped out the sugar snap peas for 1 lb green beans. Do step 5 before step 4 to use less dishes. Sprinkle 1/2 of cheese before putting in the oven- all over, not just tofu. Sprinkle remaining right out of the oven.Try with 1T for doing the beans.
Megan
We make this all the time in my house. A really nice tofu dish that isn't Asian flavored. Not knocking Asian flavored tofu dishes (we eat a ton of those too!), but so many tofu dishes are soy sauce based that it is nice to have one that isn't. I usually serve it with farro.
Katiebizarre
Great way to cook tofu - I used smoked tofu, with great results. I will try with different seasonings too - very easy, mess free crispy tofu solution!
bee g
Skipped the parmesan, the coating worked perfectly for the tofu, was exactly the right amount, will make it again. I added the sugar snap peas and red onion for the last 10 minutes, could have pulled it out a bit earlier. Nevertheless very good!
Gabriella
This was just okay and I have no desire to make again. The snap peas tasted great raw tossed in the dressing but after their time in the oven- not so much. The parmesan tofu was just "eh". I was hoping this would be a winner like Hetty McKinnon's Sheet Pan Tofu and Brussel Sprouts with Hoisin-tahini sauce.
HL
Parmesan cheese does NOT go with tofu. Overcooked snap peas ruined fresh flavor. Used mint from my herb garden and served with buttered orzo. Will not make again!
Sam Simpson
I love this as is but be sure to taste your sugar snaps - I made it twice and once it was excellent and once it my peas looked okay but they were tough and cooking them didn’t help anything. I also don’t think I’ll add the oil at the end. I don’t think it needs it.
Mary m
Very plain by itself. Served it with a sauce made from soy sauce, tahini, maple syrup, lime, sambal oolek. Cooked the peas on a separate tray and pulled them out ahead of the tofu.
Beth
Excellent! I agree with the person who suggested only putting the snap peas in for the last 5 minutes...preserves their snappy greenness. I served it with udon noodles with some scallions and olive oil.
Kathleen
I made this with cherry tomatoes instead of sugar snap peas. So good. I put in less salt; a little less parmesan and less cilantro, still very good.
Scott
For a vegan version, substitute nutritional yeast for the parmesan cheese.
Laura Nak
Pretty good. I'm always looking for new tofu ideas. My market didn't have the peas so I used green beans. The sweetness of the peas would have been an improvement. But the lemon and herbs make the dish. I used all three.
Dev D
Solid and easy. Next time I'm going to separate out the tofu from the veg and use two sheet pans. The tofu can go in 5-10 minutes before the veg. Be careful not to over-oil. Tastes like spring :)
Deb R
I've made this three times now and it has come out great every time. I may have added a little more Parmesan this last time. ;-) The tofu is crispy and sugar snap peas cook down a bit, but are a tasty companion to the red onion. I'll need to come up with something else when they are out of season. An absolute favorite new meal!
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