Time 1 hour

Serving 4

• 1 (14-ounce) package extra-firm tofu, cut crosswise into 4 1-inch thick slices
• 2 tablespoons peanut oil, plus more as needed
• 2 tablespoons tamari
• 1 ½ teaspoons honey
• 1 tablespoon plus 1 teaspoon rice wine vinegar
• 1 tablespoon cornstarch
• 4 medium sweet potatoes (about 8 ounces each), cut lengthwise into ¾-inch wedges
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon black pepper
• 4 scallions, cut into 3-inch pieces and thinly sliced lengthwise
• Large pinch of sugar
• ½ cup cilantro leaves
• Hot sesame chile oil, or red-pepper flakes, for serving
• Salted, roasted peanuts, for serving (optional)

Step 1
Heat oven to 400 degrees. Arrange tofu pieces, cut sides down, on a clean kitchen towel or paper towels. Cover with another kitchen towel, and place a flat cutting board 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 10 minutes (and up to 30 minutes), then transfer to a cutting board. Cut strips into ¾-inch pieces (1-inch thick), and transfer to a medium bowl.

Step 2
In a small bowl, whisk together oil, tamari, honey and 1 teaspoon vinegar. Toss half the mixture with the tofu, then toss in cornstarch. Arrange in a single layer on a rimmed sheet pan.

Step 3
On a separate rimmed sheet pan, toss together potato wedges, ½ teaspoon salt and pepper. Arrange in a single layer; do not crowd the pan. If they don’t all fit, arrange extra wedges on the pan with the tofu.

Step 4
Bake tofu and potatoes until browned, 35 to 40 minutes, flipping them halfway through. If the tofu sticks (and this is likely), use a thin metal spatula to carefully loosen each one before flipping. A small offset spatula is perfect here.

Step 5
Meanwhile, in a medium bowl, combine scallions, 1 tablespoon vinegar and a large pinch each sugar and salt. Let sit while tofu and potatoes roast.

Step 6
To serve, toss tofu with some of the reserved tamari sauce, to taste. Serve with potato wedges, topped with scallions, cilantro and a drizzle of hot sesame chile oil or sprinkling of red-pepper flakes, and more tamari sauce. Sprinkle with peanuts if desired.