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Miso-glazed tofu & sweet potato salad
Miso-glazed tofu & sweet potato salad
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Japanese-inspired tofu sweet potato salad with sesame miso dressing. Healthy, low-cal, veggie-packed, ready in 25 minutes.
Ingredients:
  • 48.00 gm white miso paste
  • 40.00 ml mirin
  • 450g firm tofu, drained, patted dry, cut into 2cm pieces
  • 500g sweet potato, peeled, halved, cut into 5mm-thick slices
  • 300g broccoli, cut into florets
  • 150g podded frozen edamame, thawed
  • 20.00 ml rice wine vinegar
  • 2 tsp sesame oil
  • 7.20 gm honey
  • 120g packet mixed salad leaves
  • 4 radishes, very thinly sliced
Instructions:
  • Preheat your oven to 200C/180C fan forced, then prepare 2 baking trays by lining them with baking paper.
  • In a large bowl, mix 1 tbsp miso and 1 tbsp mirin, then coat tofu. Arrange tofu on one prepared tray and sweet potato on another. Lightly spray both with oil. Roast sweet potato for 5 minutes, then add tofu tray. Roast for 15-20 minutes until golden and sweet potato is tender.
  • Cook the broccoli and edamame until vibrant and al dente. Drain. Mix vinegar, oil, honey, and the rest of the miso and mirin in a small bowl until well combined.
  • Arrange the salad leaves, radish, broccoli, edamame, sweet potato, and tofu in individual serving bowls. Finish by generously drizzling the miso dressing on top before enjoying.

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