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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