Ingredients
16 total- 2 sweet potatoes, halved lengthways
- 1 tsp sunflower oil
- 1 tbsp umami paste
- 1 tbsp mirin
- 150g super-firm tofu
- ½ tbsp Hanamaruki Ekitai Shio Koji (optional)
- 10g Clearspring Japanese Sea Vegetable Salad
- ½ cucumber, halved lengthways, seeds scraped out, thinly sliced into half-moons
- 1 tbsp Yutaka Yuzu Seasoning
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 2 tsp reduced-salt soy sauce
- ½ tsp runny honey
- 1 tsp grated ginger
- 2 tsp toasted sesame seeds
- ½ tbsp mixed seeds
Method
4 stepsStep 1
Preheat the oven to 200°C/180°C fan/gas 6. Drizzle the sweet potatoes with the sunflower oil; place cut-side down in a roasting tin. Roast for 30 mins or until softened. Make a glaze by combining the umami paste and mirin in a small bowl. Flip the potatoes and brush them with the mixture. Roast for 5 mins more.
Step 2
Squeeze the excess moisture from the tofu and crumble it into a bowl. If using the shio koji, stir it through the tofu and leave to marinate for at least 15 mins (or up to 2 hrs). Soak the sea vegetables in a bowl of lukewarm water for 10-15 mins, until soft and expanded. Drain and rinse well; set aside. Put the cucumber in a bowl, sprinkle with a pinch of salt and leave to stand for 5 mins. Squeeze with kitchen towel to remove the excess liquid; add to the sea vegetables.
Step 3
To make the dressing, whisk together the yuzu, sesame oil, rice vinegar, soy sauce and honey in a small bowl. Stir in the ginger and sesame seeds.
Step 4
Pour the dressing over the salad; toss to coat and top with the tofu. Serve with the sweet potatoes, scattered with the mixed seeds.