This sheet-pan roasted tofu emerges from the oven finger-singeingly golden and crisp, thanks to a dusting of seasoned cornstarch and a very hot pan. Layered onto dark green spinach, it’s drizzled with a spicy peanut vinaigrette and garnished with roasted peanuts. Fresh tofu is key to this recipe, and the fresher the better. Minnesota-made MinnTofu is a great option, as it uses non-GMO soybeans grown on a family farm in St. Peter and processed in Spring Lake Park. Fresh tofu should be treated with care, so remove it from the container, rinse it, and return it to the container with enough clean water to cover it. Store it in the refrigerator and use within a week. For crispy tofu, just dust it with a little cornstarch before roasting in a hot oven.
