Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally distributed print publications, as well as on various digital platforms. When not in the kitchen, Anna enjoys hiking with her son, husband, and 2 dogs, and fostering puppies for a local animal rescue group.

1 (16-ounce) package extra-firm tofu, drained and cut crosswise into 1/2-inch-thick slices (see Note)

¼ cup fresh orange juice (from 1 orange)

1 garlic clove, grated with a Microplane grater (about 1/4 teaspoon)

2 medium-size (12-ounce) sweet potatoes (unpeeled), cut into 1/2-inch rounds

1 pound fresh Broccolini, ends trimmed and larger stalks halved lengthwise

8 ounces fresh shiitake mushrooms, stemmed and cut into 1/2-inch-thick slices (about 3 cups)

6 scallions (about 6 ounces), cut into 2-inch pieces (about 2 cups)

Fresh cilantro leaves, for garnish

Preheat oven to 400°F with racks in middle and lower third positions. Coat a large rimmed baking sheet with cooking spray. Cut tofu slices in half crosswise; place on a paper towel–lined plate, and firmly pat dry.

Whisk together soy sauce, orange juice, vinegar, sesame oil, and garlic in a medium bowl. Reserve 1/2 cup soy sauce mixture in a small bowl. Add tofu to remaining soy sauce mixture in medium bowl, and toss gently until evenly coated. Transfer tofu to a large bowl; sprinkle with cornstarch, and stir gently to evenly coat. Arrange in an even layer on one half of prepared baking sheet.

Combine sweet potatoes, Broccolini, mushrooms, and scallions in a large bowl; add olive oil, salt, and pepper, and toss until evenly coated. Place two-thirds of the vegetable mixture on a second large rimmed baking sheet. Place remaining one-third of vegetable mixture on opposite side of tofu on baking sheet. Place baking sheet with tofu on middle oven rack, and place baking sheet with vegetables on bottom rack. Bake in preheated oven until browned, about 30 minutes, flipping tofu and vegetables halfway through baking time. Garnish with cilantro. Serve alongside reserved soy sauce mixture.

To drain tofu, place tofu slices in a single layer on a paper towel–lined baking sheet. Top with a double layer of paper towels. Place a second baking sheet on the tofu, and weight with heavy cans or a large cast-iron skillet. Let stand 10 minutes.

The Eyrie Vineyards Chasselas Doré