Crispy BBQ Tofu & Maple-Glazed Sweet Potatoes

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.

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.

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.

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.

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.