Cooked - Glazed Sticky Sweet Potatoes With Crispy Tofu And Peanut Sauce

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Glazed Sticky Sweet Potatoes With Crispy Tofu And Peanut Sauce

1.0

3 sweet potatoes, sliced lengthways

1 tbsp soy sauce (or tamari)

1½ tsp maple syrup

1 block extra-firm tofu, cut into triangles

1 small cucumber, shaved into ribbons

100ml white vinegar

200ml water

Spring onions, to garnish

Red chilli, to garnish

Oil, salt and pepper for coating tofu

2 tbsp soy sauce (or tamari if GF)

1 garlic clove

3 tbsp peanut butter

2 tbsp plain yoghurt (high-protein)

1 tbsp maple syrup

1 inch fresh ginger

Juice of 1 lime

100ml water (for peanut sauce)

Steam the sweet potatoes: arrange in a deep baking tin, pour in a little water to cover the bottom, wrap tightly with foil and bake at 200°C fan for 20 mins
Quick-pickle the cucumber: mix the vinegar, water and a pinch of salt, add the cucumber ribbons, toss and set aside
Crisp the tofu: coat with oil, salt and pepper and air fry at 200°C for 10 mins (or bake)
Glaze the potatoes: once steamed, uncover and drain any water. Mix the soy sauce and maple syrup, brush over the potatoes, then roast again. Pop the grill on for extra caramelisation
Make the peanut sauce: blitz all sauce ingredients until smooth, adding a splash of water (around 100ml) to loosen if needed
Plate up and serve with spring onions and red chilli garnish

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍽️Main Dish

CuisineAsian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 18 weeks ago

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