Miso roasted tofu with sweet potato

Name: Miso roasted tofu with sweet potato
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Cuisine: japanese
Ingredients: 4 tbsp white miso paste; 14 oz tofu; 2 sweet potatoes; 1 tbsp sesame oil; 2 tsp soy sauce; 1 tbsp starch; 1 tbsp apple cider vinegar; 2 cloves garlic; 2 tsp ginger (grated); 0.5 tsp chili flakes; 2 tsp agave nectar; 3 tbsp water; 1 dried seaweed sheet; 2 tbsp white sesame seeds; salt; sugar

Based on 18 ratings

Julia Stephan

Community member

www.zuckerjagdwurst.com/de

"I like to make this recipe for dinner, because it’s so easy to prepare—just dice sweet potato and tofu and throw them in the oven. To give them a slightly crispy crust, they are marinated with an aromatic sauce. When it comes to the flavors, I was inspired by Japanese cuisine: Miso paste is the basis for the sauce and the topping is a variation of the Japanese spice mixture furikake, which is mainly sprinkled on rice or onigiri. It traditionally consists of bonito flakes, nori, and sesame, among other things, but here I created a vegan version of it."

Difficulty

Easy 👌

Preparation

35 min

Baking

20 min

Resting

0 min

Ingredients

2Servings

2 tbsp

white miso paste

200 g

tofu

sweet potatoes

½ tbsp

sesame oil

1 tsp

soy sauce

½ tbsp

starch

½ tbsp

apple cider vinegar

1 cloves

garlic

5 g

ginger (grated)

¼ tsp

chili flakes

1 tsp

agave nectar

1½ tbsp

water

dried seaweed sheet

1 tbsp

white sesame seeds

salt

sugar

MetricImperial

Utensils

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

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Nutrition per serving

Cal325

Fat15 g

Protein20 g

Carb31 g

Step 1/ 4
- 1 sweet potatoes
- ½ tbsp sesame oil
- 200 g tofu
- 1 tsp soy sauce
- ½ 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
- 2 tbsp white miso paste
- ½ tbsp apple cider vinegar
- 1 cloves garlic
- 5 g ginger (grated)
- ¼ tsp chili flakes
- 1 tsp agave nectar
- 1½ 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
- ½ dried seaweed sheet
- 1 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
- 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!
Enjoy your meal!