Crispy Roasted Potatoes with Thai Tofu Sauce are a great way to turn potatoes into a meal! Enjoy this potato bowl alone or serve over quinoa or bulgur to make it a buddha bowl. This recipe has every texture and hits every taste bud in your mouth thanks to the addition of pickled veggies and peanuts!
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Happiness is just a bowl of crispy roasted potatoes with creamy tofu sauce away.
This recipe was inspired by an amazing girl's getaway to the Twin Cities where we enjoyed an enormous dinner at Hai Hai. I loved everything we ate there, but the potatoes with tofu sauce were at the top of my list to recreate the second I got home.
I love how every taste bud gets a little love while you're eating this. The potatoes are crispy and a little sweet. The tofu sauce is spicy, the peanuts are salty, and the gardiniera adds the perfect bit of acidity.
You can easily prep all the toppings ahead of time or while the potatoes are roasting. This potato bowl is naturally gluten free and vegan, but I think anyone would love this meal!
Crispy Roasted Potatoes with Thai Tofu Sauce
Potato bowl ingredients
- Yukon gold potatoes
- Garnet yams or sweet potatoes
- Olive oil
- Salt and pepper
- Peanuts
- Giardiniera
- Fried garlic and shallots
- Sesame seeds
Thai tofu sauce ingredients
- Soft or silken tofu
- Lime juice
- Coconut sugar
- Birds eye chiles
- Garlic
- Lime zest
What is giardiniera?
Giardiniera is essentially Italian pickled vegetables. Purchasing the finely chopped, relish style giardiniera (here's an affiliate link to the brand shown here) is the easiest way to add acidity to this recipe without needing to make our own pickled vegetables. You can choose mild or hot depending on how spicy you like your food.
How to make crispy roasted potatoes
- Cut the potatoes and yams into cubes about 1 inch in size
- Drizzle with olive oil and season with salt and pepper
- Roast 50-60 minutes, stirring occasionally, until crisp on the outside and tender on the inside
- Top potatoes with tofu sauce, chopped peanuts, giardiniera, fried garlic and shallots, and sesame seeds
What is the difference between a yam and a sweet potato?
In the United States, most produce labeled as yams are actually sweet potatoes. You can read more about the confusion between yams and sweet potatoes, or simply not worry about it and get cooking with whatever you have on hand.
Do I need to peel my potatoes and yams?
It isn't necessary to peel the potatoes or the yams, but you may if it is your preference. I usually peel my potatoes but no my yams because I appreciate the fiber and nutrients in the skin.
Why are my roasted potatoes not crispy?
If your potatoes didn't get crispy, you may have overcrowded the pan. Make sure you use a large, rimmed baking sheet such as this one that I own and love. If your potatoes won't lay in a single layer with a little bit of space around them, use two pans or less potatoes.
How to make Thai tofu sauce
- Place tofu, water, lime juice, coconut sugar, chiles, garlic, and lime zest in a blender and process until smooth (I love using my NutriBullet for little jobs like this)
- Transfer the mixture to a small saucepan, bring to a boil, reduce the heat, and simmer for 30 minutes or until thickened
Is this an authentic Thai tofu sauce?
No, this is a Thai inspired tofu sauce that was originally inspired by a Vietnamese restaurant. It is made with Thai red chiles and tofu, which makes it both spicy and creamy while still being vegan.
How to fry garlic and shallots
- Thinly slice 4 garlic cloves and 2 shallots.
- Place garlic and shallots in 1 tablespoon olive oil in a medium pan over medium low heat, stirring often until they begin to brown, about 10 minutes.
- For extra crispy shallots, you can double fry them.
Tips for customizing
- Use hot giardiniera or add another birds eye chili to the tofu sauce to make it extra spicy
- Swap the giardiniera for pickled celery or other pickled veggies
- Omit the crispy garlic and shallots to save time, or make ahead
- If you like exploring new ingredients, use one kaffir lime leaf in place of the lime zest in the tofu sauce
- Serve over quinoa or bulgur to make a vegan buddha bowl
More tofu recipes
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Crispy Roasted Potatoes with Thai Tofu Sauce
Ingredients
Crispy Potatoes
- 6 Yukon gold potatoes, peeled, and cut into 1 inch cubes
- 2 garnet yams, or sweet potatoes cut into 1 inch cubes
- 1 Tablespoon olive oil
- Kosher salt
- freshly ground black pepper
Tofu Sauce
- 1 cup soft tofu
- ¼ cup water
- 3 Tablespoons fresh lime juice
- 2 Tablespoons coconut sugar
- 2 birds eye chilies, ribs and seeds removed
- 1 clove garlic
- 1 ½ teaspoons lime zest
Topping
- lightly salted peanuts, chopped
- Giardiniera
- sesame seeds
Instructions
Crispy Roasted Potatoes
- Preheat the oven to 400ºF.
- Arrange potatoes and yams in a single layer on a large, rimmed baking sheet. Drizzle with 1 tablespoon olive oil and season to taste with salt and pepper. Toss to coat.
- Bake 50-60 minutes, stirring occasionally, until lightly browned and crisp on the outside and soft on the inside.
Thai Tofu Sauce
- Place all sauce ingredients in a blender and process until smooth.
- Transfer to a small saucepan and bring to a boil over medium high heat.
- Reduce the heat and allow to simmer for 30 minutes or until thickened, stirring occasionally.
Assemble the Potato Bowl
- Divide the potatoes and yams between 2 bowls (for a main dish serving) or 4 bowls (for a side dish serving).
- Top with the tofu sauce, then sprinkle with chopped peanuts, fried garlic and shallots, gardiniera, and sesame seeds to taste.
Notes
How to fry garlic and shallots
- Thinly slice 4 garlic cloves and 2 shallots.
- Place garlic and shallots in 1 tablespoon olive oil in a medium pan over medium low heat, stirring often until they begin to brown, about 10 minutes.
- For extra crispy shallots, you can double fry them.
Tips for customizing
- Use hot giardiniera or add another birds eye chili to the tofu sauce to make it extra spicy
- Swap the giardiniera for pickled celery or other pickled veggies
- Omit the crispy garlic and shallots to save time, or make ahead
- If you like exploring new ingredients, use one kaffir lime leaf in place of the lime zest in the tofu sauce
- Serve over quinoa or bulgur to make a vegan buddha bowl
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