Crispy Panko Tofu with Maple-Glazed Sweet Potatoes and Blackened Cabbage

This crispy panko tofu is a plant-based showstopper! Coated in a light tempura batter and crunchy panko, then fried until golden, it pairs perfectly with sweet maple-glazed roasted sweet potatoes and smoky blackened cabbage. A tangy Dijon BBQ sauce ties everything together for a satisfying, flavor-packed meal.

Whether you’re a tofu skeptic or a devoted fan, this dish will win you over. The contrast of crispy tofu, tender sweet potatoes and buttery cabbage creates a delightful texture and taste experience. Ready in under an hour, it’s perfect for a weeknight dinner that feels special.

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Ingredients

8 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

1 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit TofuView ingredient guideLike ingredientDislike ingredient

1 unit Conehead CabbageView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon CinnamonView ingredient guideLike ingredientDislike ingredient

2 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Peel and dice sweet potatoes into ½-inch pieces. Remove and discard any wilted outer leaves from cabbage; quarter lengthwise and remove thick core and stem. Cut cabbage into 1-inch cubes. Trim and thinly slice scallions, separating whites from greens. Open and drain tofu; press out excess water with paper towels. Halve tofu crosswise, then slice each half widthwise (you’ll have four thin square planks; eight planks for 4 servings).
2. Toss sweet potatoes on a baking sheet with a large drizzle of oil, salt and pepper. Roast until lightly browned and tender, 20-25 minutes.
3. Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add cabbage and scallion whites; season with salt and pepper. Cook, stirring occasionally, until veggies begin to brown and cabbage leaves separate, 4-5 minutes. Reduce heat to medium low. TIP: If pan seems dry, add another drizzle of oil. Add garlic powder and half the Blackening Spice (you’ll use the rest later); cook, stirring occasionally, until fragrant, 30-60 seconds. Stir in ¼ cup water and 2 TBSP butter (½ cup water and 4 TBSP butter for 4 servings); cook until cabbage is tender, 2-3 minutes. Taste and season with salt.
4. In a shallow dish, whisk tempura batter mix, remaining Blackening Spice, ½ cup cold water and ½ tsp salt (1 cup water and 1 tsp salt for 4 servings). Place panko in a separate shallow dish. Add tofu to dish with batter and turn to coat evenly. Transfer tofu to dish with panko and turn to coat, pressing to adhere.
5. Heat a ⅓-inch layer of oil in a second large pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add coated tofu. Cook until golden brown, 2-4 minutes per side. (If tofu begins to brown too quickly, lower the heat!) Transfer to a paper-towel-lined plate. In a small bowl, combine BBQ sauce and mustard. Spoon onto tofu.
6. Once sweet potatoes are done roasting, in a small pot, combine maple syrup, 2 TBSP butter and ¼ tsp cinnamon (4 TBSP butter and ½ tsp cinnamon for 4 servings). (Be sure to measure the cinnamon-we sent more!) Cook over medium-high heat, stirring occasionally, until butter has melted and ingredients come together, about 1 minute. Once mixture begins to bubble, remove from heat. Pour glaze over sweet potatoes on sheet; toss to coat.
7. Stir scallion greens into cabbage. Divide crispy BBQ tofu, sweet potatoes and cabbage between plates. Serve.

Recipe Tips

FAQ

Can I bake the tofu instead of frying?

Yes, you can bake the coated tofu on a parchment-lined baking sheet at 425°F for about 15-20 minutes, flipping halfway, until golden and crispy.

What can I substitute for blackening spice?

You can make your own blend with paprika, cayenne, garlic powder, onion powder, thyme and oregano. Or use Cajun seasoning as a substitute.

Can I use regular cabbage instead of conehead cabbage?

Yes, regular green cabbage works well. Just cut it into similar-sized cubes.