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Spiced sweet potato and tofu salad

This spiced sweet potato and tofu salad is an ideal meat-free yet filling vegan meal on weekends. You can make it with leftover baked/grilled vegetables too - in which case just brush the leftover veggies with the glaze, then grill for a few minutes to caramelise and to warm through.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 sweet potatoes
  • 2 onions
  • 1 red bell pepper
  • 2 handfuls of rocket leaves
  • 3 spring onions
  • 100 g tofu
  • For the glaze:
  • 1 Tbsp soy sauce Kikkoman
  • 1 Tbsp rice vinegar
  • 1 garlic clove minced
  • ½ tsp minced ginger
  • 1 tsp sesame oil
  • 1 Tbsp honey
  • ½ tsp chilli flakes
  • 1 tsp sesame seeds

Method
 

  1. Preheat the oven to 180°C.
  2. Mix the glaze in a bowl.
  3. Cut the sweet potatoes & onions into wedges; the red pepper into chunky slices. Arrange them in a baking tray then, using a silicon brush, glaze them with the mixture. Put the tray in the oven and bake for 30 minutes until the vegetables are tender.
  4. Meanwhile cut the tofu into bite-sized cubes. Heat a spoonful of oil in a wok and stir-fry the tofu until golden all over, then pour over the reaming glaze. Cook for a couple of minutes until sticky and brown. Transfer them to a plate.
  5. When the baked vegetable are ready, take the tray out of the oven.
  6. Scatter rocket leaves on serving plates, then arrange some baked vegetables & tofu pieces on top.
  7. Finely chop the spring onions and scatter the pieces all over the dish.
  8. Serve warm.