Step 1/4
- 2 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
- 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
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
- 1 dried seaweed sheet
- 2 tbsp white sesame seeds
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!
in Berlin