Miso roasted tofu with sweet potato

Based on 11 ratings

Julia Stephan

Senior Food Editor at Kitchen Stories

Difficulty

Easy 👌
35
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
4 tbsp white miso paste
400 g tofu
sweet potatoes
1 tbsp sesame oil
2 tsp soy sauce
1 tbsp starch
1 tbsp apple cider vinegar
2 cloves garlic
10 g ginger (grated)
½ tsp chili flakes
2 tsp agave nectar
3 tbsp water
dried seaweed sheet
2 tbsp white sesame seeds
salt
sugar
Metric
Imperial

Utensils

  • peeler
  • knife
  • cutting board
  • kitchen towel
  • baking sheet
  • oven
  • saucepan
  • cooking spoon
  • bowl (small)

Nutrition per serving

Cal
325
Protein
20 g
Fat
15 g
Carb
31 g
  • Step 1/4

    Preheat the oven to 200°C/400°F. Peel and cut sweet potatoes into bite-sized pieces. Toss with some sesame oil and salt. Dab tofu dry and cut into bite-sized cubes. Toss tofu with remaining sesame oil and some soy sauce first, then coat with starch. Add both to a baking sheet and roast for approx 20 min., or until cooked through.
    • sweet potatoes
    • 1 tbsp sesame oil
    • 400 g tofu
    • 2 tsp soy sauce
    • 1 tbsp starch
    • salt
    • peeler
    • knife
    • cutting board
    • kitchen towel
    • baking sheet
    • oven

    Preheat the oven to 200°C/400°F. Peel and cut sweet potatoes into bite-sized pieces. Toss with some sesame oil and salt. Dab tofu dry and cut into bite-sized cubes. Toss tofu with remaining sesame oil and some soy sauce first, then coat with starch. Add both to a baking sheet and roast for approx 20 min., or until cooked through.

  • Step 2/4

    In the meantime, add white miso paste, apple cider vinegar, remaining soy sauce, grated garlic and ginger, chili flakes, agave, and water to a small saucepan. Let simmer until tofu and sweet potatoes are ready.
    • 4 tbsp white miso paste
    • 1 tbsp apple cider vinegar
    • 2 cloves garlic
    • 10 g ginger (grated)
    • ½ tsp chili flakes
    • 2 tsp agave nectar
    • 3 tbsp water
    • saucepan
    • cooking spoon

    In the meantime, add white miso paste, apple cider vinegar, remaining soy sauce, grated garlic and ginger, chili flakes, agave, and water to a small saucepan. Let simmer until tofu and sweet potatoes are ready.

  • Step 3/4

    Cut nori into small pieces. Crush half of the sesame seeds or add them to a food processor and pulse until broken up. Mix with the rest of sesame seeds and nori in a small bowl and set aside.
    • dried seaweed sheet
    • 2 tbsp white sesame seeds
    • bowl (small)

    Cut nori into small pieces. Crush half of the sesame seeds or add them to a food processor and pulse until broken up. Mix with the rest of sesame seeds and nori in a small bowl and set aside.

  • Step 4/4

    Toss roasted tofu in the miso sauce, until well coated. Serve with sweet potato and sprinkle with nori-sesame topping. Season with sugar and salt. Enjoy!
    • sugar

    Toss roasted tofu in the miso sauce, until well coated. Serve with sweet potato and sprinkle with nori-sesame topping. Season with sugar and salt. Enjoy!