Sheet pan tofu with corn and chiles
Sheet pan tofu with corn and chiles from Ellen's kitchen, with thanks to the NYT, serves 2-4 Ingredients: 1 block tofu, drained, patted dry, and cut into 1" squares 1 tbs cornstarch 1 3/4 salt 1 tsp Chili powder 1/2 tsp cumin 3 cups (3 ears) corn kernels, fresh or frozen 2 jalapenos, halved, seeded, and thinly sliced - divided 1 poblano Chili, halved, seeded, and thinly sliced 1 red onion, halved, and sliced into toenail moon shapes 3 tbs olive oil 1 lime, juiced 1 garlic clove 1/2 cup chopped cilantro Heat: oven to 425 and line baking sheet with parchment paper. Stir: cornstarch, salt, Chili powder and cumin in medium bowl. In: another bowl, mix corn, half of jalapeno slices, poblano, onion, 2 tbs oil, 1 1/2 tsp salt. Mix well. Add: tofu to bowl with dry ingredients and toss. Add 1 tbs olive oil and toss gently. Arrange: tofu on baking sheet and roast for 15 minutes. Flip tofu (as best you can) and move to side of baking sheet, adding other vegetables to other side o
