Meera Sudha’s Recipe for Sweet Potatoes with Smoked Tofu, Slaw and Crispy Chili Mayonnaise | vegetable
nCooking waste comes in many forms. This does not mean cooking the banana peel. For me, that means finishing a bag of potatoes before they grow eyes, and making the most of that odd piece of cabbage. Even find a cheeky new way with the sauces and condiments you already have in your fridge. Using ingredients you already have to make a new recipe is, in my opinion, the most “wasteless” thing ever. So, this is my permission to make substitutions – herb for herb, vegan for vegetarian, or whatever you already have – to make this recipe work for you.
Top the sweet potatoes with smoked tofu, slaw and crunchy spicy mayonnaise
If you’re making substitutions, you can use regular firm tofu instead of smoked, a teaspoon of sugar instead of mirin, white cabbage instead of red, any chili oil instead of peanut or tofu (use to taste, as heat will vary) and any tender herbs instead of cilantro. Of course, it won’t taste exactly the same, but it will still work well.
Preparatory school 15 minutes
He cooks 50 minutes
serves 4
4 medium sweet potatoes (1 kg)
5 tablespoons extra virgin olive oil
1 teaspoon fine sea salt
450 grams of smoked tofu– Cut into 2 cm cubes
2 tablespoons light soy sauce
2 tablespoons mirin
400 grams red cabbage (i.e. half a small)
Juice of 3 lemonsTo get 5 tbsp
100 grams of mayonnaiseVegetarian if necessary
1 tablespoon chipotle and adobo
4-6 tablespoons of peanuts in chili oilOr peanuts, cabbage, tofu, and chili peppers
30 grams of fresh corianderTender leaves and stems, chopped
Preheat the oven to 220°C (200°C) / 425°F / Gas 7. Wash the sweet potatoes, place them in a bowl, then scrub them all over with 1 tablespoon of olive oil and 1/2 teaspoon of sea salt. Place them on a baking tray and roast for 25 minutes.
Meanwhile, place tofu in a medium bowl, add 2 tablespoons oil, soy sauce, and mirin, and toss to coat. When the sweet potatoes have cooked for 25 minutes, add the tofu to the tray and roast for an additional 15 minutes, until the tofu is golden and the sweet potatoes are crisp.
Cut the red cabbage into thin slices, place it in the empty tofu bowl, then add five tablespoons of lemon juice, the last two tablespoons of olive oil and half a teaspoon of salt. In a small bowl, mix mayonnaise and chipotle.
To serve, divide the baked sweet potatoes, spoon a quarter of the tofu mixture into each one, then top with a dollop of chipotle mayonnaise and a handful of slaw. Finish with a generous spoonful of chili pepper, peanuts and a good sprinkling of coriander.