Cooked - Miso-glazed Tofu & Sweet Potato Salad

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Home Pricing Community My Recipes

Miso-glazed Tofu & Sweet Potato Salad

1.0

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

Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper.
Combine 1 tbsp miso and 1 tbsp mirin in a large bowl. Toss through tofu until coated. Arrange on 1 prepared tray. Place sweet potato on remaining tray. Lightly spray both with oil. Roast sweet potato tray for 5 minutes then add tofu tray. Roast for 15-20 minutes or until sweet potato is tender and both are golden.
Meanwhile, boil, steam or microwave the broccoli and edamame until bright green and tender crisp. Drain. Combine the vinegar, oil, honey and remaining miso and mirin in a small bowl until smooth.
Divide the salad leaves, radish, broccoli, edamame, sweet potato and tofu among serving bowls. Drizzle over the miso dressing to serve.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇯🇵Japanese

Occasions📆Everyday🥑Healthy Eating

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 134 weeks ago

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