Sweet Potato With Miso Glazed Tofu

A sweet potato floating at the bottom om the image, with a block of tofu, brocolli and a packet of miso balancing on top on a mustard yellow background.

I love love LOVE baked potatoes. They are glorious, wonderful, fluffy, salty, carby wonders. And if you do them right you will load ‘m with butter and sour cream. I even had a Baked Potato Buddy t-shirt and my friend Faye crocheted me baked potato for my 40th birthday. Because I am an adult who loves baked potatos.

 

Baked sweet potato with miso mince

So when I saw a recipe for baked sweet potatoes with miso glazed mince in Joe Yonan‘s Serve Yourself, a few years ago, I had to make it. It’s a quick and easy recipe, so it quickly became a staple for me, switching out the miso for gochujang when the mood strikes.

A white plate with baked sweet potato and miso glazed tofu mince, surrounded by the raw ingredients and a blue blocked towel

As Joe Yonan has since abandoned meat all-together, and has a cool new book about beans out, and I have semi-followed suit this seemed the perfect candidate for veganization.

I try to eat meat or fish twice a week at most. Though of course sometimes it’s more and then other times it’s a lot less. Some people call this being a flexitarian but I prefer to just call it eating.

What you’ll need

My recipe for home-made vegan minced tofu. Don’t worry, it’s written out in full in the recipe below as well for easy access. Alternatively you can buy ready-made vegan or meat mince.

Other sauces that will work well with this:

A white plate with baked sweet potato and miso glazed tofu mince, surrounded by the raw ingredients and a blue checkered tea towel

Baked Sweet Potato with Miso Glazed Tofu

Dorothy Porker
A veganized single-serving recipe based on a recipe from Joe Yonan's 'Serve Yourself'.
Prep Time 10 mins
Cook Time 20 mins
Tofu pressing time 30 mins
Course Dinner, Lunch, Main course
Cuisine American, Asian, Fusion, Japanese
Servings 1

Equipment

  • Heavy pot or object
  • Kitchen towel
  • Fork
  • Microwave or oven
  • Large skillet or frying pan

Ingredients
  

For the tofu mince, you can also use store bought (vegan) mince

  • 9 oz - 250 gr firm tofu get it from an Asian supermarket and thank me later
  • 1/2 T - 7 gr corn starch other starches also work
  • pinch salt
  • neutral oil for shallow frying

For the sweet potato and filling

  • 1 large sweet potato
  • 1/2 head broccoli cut into small florets
  • 1 T -15 gr miso
  • 3 spring onions optional but they do lift up the entire dish
  • swirl Sriracha or other hot sauce as above, so below

Instructions
 

To make the tofu mince, or use store bought (vegan) mince

  • If you're using store bought mince of choice, pick up the process for this from step 3 under the header 'Back to minced tofu'. If you do make your own, make sure you start this part of the recipe about 45 minutes before you want to eat.
  • Press 9 oz - 250 gr of tofu by placing it between some kitchen towels and placing a heavy object on top for 30 minutes or so. We will come back to the tofu later on in this recipe

Two ways to bake a sweet potato

  • In both cases you need wash your sweet potato and then poke holes in it all over with a fork.
  • In the microwave (fast): Place your stabbed sweet potato on some kitchen towels in your microwave and microwave for 5 minutes at the highest setting, before turning it over and microwaving it for another 5 minutes.
  • In the oven (slow): Preheat your oven at 200° C - 400° F. Bake your potatoes on a rack for 45-60 minutes or until soft. Depending on the size of your potato this can take longer. You can start testing the potato by squeezing it gently (use a potholder, these motherfuckers get hot) to check for doneness starting at the 45 minute mark. What you're looking for is complete give.

For the miso glazed minced tofu

  • Crumble the pressed tofu into a bowl. The pieces should remain of uneven in size and shape, as if you've fried off some actual minced meat in a frying pan.
  • Thinly coat the crumbled tofu with 1/2 T - 7 gr corn flour or any starch at hand and salt generously.
  • Fry the crumbled tofu in a thin layer of neutral oil in a (non-stick) frying pan. Do this in batches to avoid overcrowding the pan and ensure crisp. Keeping frying until the tofu is golden and partially crisp.
  • Now add the broccoli florets. Note: I like my broccoli crunchy, if you like it a little softer cook them for 5 to 10 minutes until they have the right bite for you.
  • Mix the 1 T - 15 gr of miso with a little bit of water, until it has the consistency of a thick Hollandaise.
  • Strain any remaining oil from the tofu mince and broccoli and turn off the heat.
  • Add the miso sauce to the tofu/ broccoli mixture and stir until evenly coated.
  • Cut your sweet potato in half and dab a good helping of the tofu/ broccoli mixture on top.
  • Finish with sprinkles of spring onion and ribbons of Sriracha.
Keyword miso, sweet potato, tofu, vegan, vegan mince

Zoek je dit recept in het Nederlands? Ga dan naar vettesletten.nl voor gepofte zoete aardappel met miso tofu gehakt.

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