adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Vegan Japanese stuffed sweet potatoes recipe
Vegan Japanese stuffed sweet potatoes recipe
0 Likes
Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Elevate your roasted sweet potato with savory miso for a flavorful, vibrant, and healthy plant-based meal.
Ingredients:
  • 4 small (about 200g each) scrubbed sweet potatoes
  • 30.00 ml mirin
  • 24.00 gm miso paste
  • 10.60 gm salt-reduced soy sauce
  • 1 tsp sesame oil
  • 250g firm tofu, cut into 1cm cubes
  • 145g (1 cup) podded frozen edamame
  • 1/4 small red cabbage, shredded
  • 4 green shallots, thinly sliced
  • 2 tsp finely grated fresh ginger
  • 6.00 gm toasted sesame seeds
Instructions:
  • Preheat the oven to 200C/180C fan forced. Thoroughly poke sweet potatoes with a fork or skewer. Roast on a baking tray, turning once, for 50 minutes until easily pierced with a skewer.
  • In a small bowl, mix mirin, miso, soy sauce, and oil. Lightly spray a non-stick wok with olive oil and heat over high heat. Stir-fry tofu in 2 batches for 2-3 minutes until golden. Transfer to a plate. Reduce heat to medium-high, spray wok with a bit more oil, and add edamame, cabbage, shallot, and ginger. Stir-fry for 2 minutes until just tender. Return tofu to the wok with half the miso mixture and stir-fry for 1 minute until heated through.
  • Make a cut in each potato, then gently mash the insides with a fork. Fill each potato with the mixture and sprinkle with the remaining miso and sesame.

Similar Recipes