Sheet-Pan Tofu with Broccolini, Mushrooms, and Sweet Potatoes

foodandwine.com

CatB

Cooking spray

1 (16-ounce) package extra-firm tofu, drained and cut crosswise into ½-inch-thick slices (see Note)

⅓ cup lower-sodium soy sauce

¼ cup fresh orange juice (from 1 orange)

1 ½ tablespoons rice vinegar

2 teaspoons toasted sesame oil

1 garlic clove, grated with a Microplane grater (about ¼ teaspoon)

3 tablespoons cornstarch

2 medium-size (12-ounce) sweet potatoes (unpeeled), cut into ½-inch rounds

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

8 ounces fresh shiitake mushrooms, stemmed and cut into ½-inch-thick slices (about 3 cups)

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

¼ cup olive oil

2 teaspoons kosher salt

¼ teaspoon black pepper

Fresh cilantro leaves, for garnish

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