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Miso roasted tofu with sweet potato

Based on 7 ratings

Julia Stephan

Senior Food Editor at Kitchen Stories

“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 👌
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!