Miso roasted tofu with sweet potato

Step 1/4

• 1 sweet potatoes
• ½ tbsp sesame oil
• 200 g tofu
• 1 tsp soy sauce
• ½ tbsp starch
• ½ tsp Kitchen Stories Tofu Lover seasoning (optional)
• salt

• peeler
• knife
• cutting board
• kitchen towel
• baking sheet
• oven
• Tofu Lover seasoning

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 and our TOFU LOVER seasoning (if using). 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!