Glazed, Sticky Sweet Potatoes w/ Crispy Tofu + Peanut Sauce
Serves 3
Directions
- 1Arrange sweet potatoes in a deep baking tin, pour in a little water to cover the bottom.
- 2Wrap the baking tin tightly with foil.
- 3Bake the sweet potatoes at 2000C fan for 20 minutes.
- 4Slice the tofu into triangles.
- 5Shave the cucumber into ribbons.
- 6Mix white vinegar, water, and a pinch of salt.
- 7Add the cucumber ribbons to the vinegar mixture, toss, and set aside to quick-pickle.
- 8Coat the tofu with oil, salt, and pepper.
- 9Air fry the tofu at 2000C for 10 minutes (or bake).
- 10Uncover the steamed sweet potatoes and drain any water.
- 11Mix soy sauce and maple syrup.
- 12Brush the soy sauce and maple syrup mixture over the sweet potatoes.
- 13Roast the sweet potatoes again, popping them under the grill for extra caramelization.
- 14Add peanut butter to the blender.
- 15Add soy sauce to the blender.
- 16Add garlic to the blender.
- 17Add plain yogurt to the blender.
- 18Add maple syrup to the blender.
- 19Add fresh ginger to the blender.
- 20Squeeze lime juice into the blender.
- 21Blitz all peanut sauce ingredients until smooth, adding a splash of water (around 100ml) to loosen if needed.
- 22Spread peanut sauce onto a platter.
- 23Arrange glazed sweet potatoes on top of the peanut sauce.
- 24Place pickled cucumber ribbons on the platter.
- 25Add crispy tofu triangles to the platter.
- 26Garnish with spring onions and red chili.
Ingredients
- 3 sweet potatoes
- 1 tbsp soy sauce
- 1.5 tsp maple syrup
- 1 block extra-firm tofu
- 1 small cucumber
- 100 ml white vinegar
- 200 ml water
- spring onions
- red chilli
- 2 tbsp soy sauce
- 1 garlic clove
- 3 tbsp peanut butter
- 2 tbsp plain yoghurt
- 1 tbsp maple syrup
- 1 inch fresh ginger
- 1 lime juice
- 100 ml water
- oil
- salt
- pepper
Equipment
deep baking tinfoilpeelerblenderair fryerovenbowlwhiskjar
Tips
- This recipe is high in protein.
- This recipe is suitable for hosting and meal prep.
- Use tamari for a gluten-free option.
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