Well these have been an exciting couple of weekends with people I consider as family. After the weekend in Köln I went to a surprise birthday party for a friend and former boarding-school roommate in Barcelona. Continue reading
I took a week off from blogging after that because I had to work on a project. Despite the schedule, these past few weeks I’ve been eating incredibly healthy and I have drastically reduced my hard-cheese and salt intake and have upgraded my daily workout. I can say I feel great. So in the line of what I’ve been eating lately is this post’s recipe: Miso Glazed Tofu & Sweet Potatoes.
Miso Glazed Tofu & Sweet Potatoes
Recipe for 4
Prep time: 15 min
Cook time: 20-25 min
960g sweet potatoes – peeled
4 tsp. toasted sesame oil
powdered chilli peppers to taste
2 tbsp. brown sugar
4 tbsp. miso paste
4 tbsp. rice vinegar
4 tbsp. soy sauce
1 tbsp. water
3 tbsp. sesame seeds
2-3 tbsp. chopped spring onions.
Cut the sweet potatoes into 2 cm cubes. Fill a pan with salted water and bring to a boil. Add the potatoes, cook for 5-7 min (until the sweet potatoes are a little soft but hold well together) and drain.
Cut the tofu into cubes of about the same size as the sweet potatoes. Pat dry the pieces with kitchen paper in order to remove as much moisture as possible.
In a non-stick pan heat the sesame oil on a medium-high fire. Add the sweet potatoes and the tofu with a little salt and brown on all sides, tossing regularly. After about five minutes add the powdered chilli peppers.
Meanwhile prepare the sauce by mixing the miso paste, rice vinegar soya sauce and water together.
Now that the sweet potatoes and tofu are brown, reduce the fire to low and sprinkle the sugar. Once it starts to caramelise, add the miso sauce and immediately toss. Add the sesame seeds, toss again and serve with the spring onion on top.