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Tofu Bowl with sesame, sweet potato, miso and kimchi

March 28, 2020 by Tania 2 Comments

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You will love this Tofu Bowl with sesame, sweet potato, miso and kimchi. It is really easy and you’ll be surprised how very good it tastes. I am obsessed with this miso glaze recipe on in this dish and I use it on everything! If you want to make an impressive plant-based dish you can even make ahead, then read on.

A black bowl with fried miso, sweet potato and kimchi

Tofu is very cheap. Fact

It also often tastes like cardboard. Another fact.

But this way of cooking it will change your mind!

Putting this pimped Tofu together with some ready-made staples will have you impressing yourself big time. It’s all in the preparation. Make all the elements ahead and just pull it together when you are ready. Of course, you can make it and eat it straight away too. At one point in time, we all had no time to cook and had to prepare ahead.

If you make some ahead ready to go it can make mealtime in a house where you all eat different things a bit easier. Plant based or vegetarian food is often a last thought for the cook who has multiple things to juggle. Either way here are the steps.

Do not get scared off by the length of the recipe. I have just tried to explain things in detail to make it easier! So, the best way to start this recipe is to make the truly morish miso glaze that makes it hard to pass up. It really is very simple and just requires a few easy to get ingredients.

All the ingredients for a miso sauce in jugs and containers
Ingredients to make Miso Glaze. These are white miso, sugar, water, fresh ginger, soy sauce, sesame oil a vegetable stock cube and cornflour
A sauce pan with miso and sugar ready to make a sauce
1. The Miso glaze begins with a big blob of white miso and some sugar to balance out that salt.
A packet of white miso showing the label
This is readily available in many shops. It’s a white miso. White miso is milder in colour and flavour than other miso
Making miso sauce in a saucepan with stock and sugar
2. Now all the other ingredients are added grated ginger, sesame oil, soy sauce along with water and a vegetable stock cube
Miso suace boiling in the pot on a stove
3. Here’s the finished sauce. The ingredients are brought to a boil and thickened with cornflour while whisking. It will keep for up to a week in a covered container in the fridge. The recipe makes about 1 1/2 cups

So next up you will need to prepare some steamed sweet potato. The sweet potato provides colour, sweetness and a great texture when the dish is finished. It’s the part that feels substantial and filling. All you need to do is peel and slice it in 1 cm thicknesses then steam it until just tender.

Peeled and sliced sweet potato on a cutting board
Steaming sweet potatoes in a pot

Set the sweet potato aside now. Store the cooked sweet potato in a container with a lid in the refrigerator if you aren’t using straight away.

Tofu can be boring but not in this recipe.

One of the other things you will need for this dish is hard tofu, this is the base of the bowl. The tofu is the kind that slices well and can be crumbed and fried. You will need sesame seeds and gluten free flour. Of course, if you don’t mind a bit of gluten then use all purpose flour.

Sliced Tofu crumbed with flour ans sesame seeds
1. Slice hard tofu 1-1.5 cm thick and dip in a mix of gluten free flour, salt, and sesame seeds. The seeds and flour will stick to the tofu even when dried on paper and sliced
Frying Tofu in a frying pan
2. Fry the tofu till golden

You will also need some vegetable oil to fry your tofu slices in a shallow pan until golden. Drain the golden slices once cooked on paper and set aside

Slices of fried tofu draining in a tray
3. The golden fried Tofu slices should be drained on kitchen paper.

Just add these great things from the market

All of the pieces of this bowl are just about assembled now. You just need a few bits from the market or the supermarket to finish it all off with flavour and style. This is a vegan dish and so a couple of these bits really make it special. I use Kimchi and a nondairy cream cheese. Don’t skip these bits because they give it extra depth.

Picture of a packet of Sheese dairy free cream cheese
Slices of Tofu crumbed and fried with seame on a tray
Fried Tofu. The two pieces make 1 serve
Tofu slices with sweet potato and a miso glaze
Push the tofu together and smother with miso sauce. Then add a sweet potato slice or two
Fried Tofu slices with a miso glaze and sweet potato
Smother that with miso glaze too
Roasted Miso glazed sweet potato and tofu
Bake them in a tray till just golden then serve
A bowl with vegan Kimchi
This kimchi has a great flavour. I have chosen one that is “vegan” but I think most are anyway. This makes the base of the dish. The roasted tofu and sweet potato are piled on top and then it’s finished with the “cheese”
Bowl food with fried tofu, kimchi, miso and sweet potato

Tofu Bowl with sesame, sweet potato, miso and kimchi

5 from 1 vote
Print Recipe
Prep Time 1 hour hr
Course dinner, Main Course, Maincourse, vegan, Vegetarian
Cuisine Alergy friendly
Servings 6 people

Ingredients
  

  • 1 kg Tofu, hard 2 x 500 gm packet or equivalent they have about 6 slices per block (12 slices = 6 serves) (2 lb)
  • 50 gm gluten free flour or all purpose flour (1.8 oz)
  • 50 gm sesame seeds 1.8 oz
  • 600 gm sweet potato or two medium

Miso Sauce

  • 50 gm white miso (1.8 oz)
  • 50 gm sugar caster (1.8 oz)
  • 20 ml soy sauce gluten free / 1 Tablespoon
  • 20 ml sesame oil 1 Tablespoon
  • 15 gm ginger fresh grated / 1 tablespoon
  • 250 ml water (1 aust cup) 8.8 fl oz
  • 1 each vegetable stock cube gluten free
  • 10 gm cornflour 1 tablespoon (maise based)
  • 40 ml water warm, 2 Tablespoons

Cheese Squiggle and Kimchi

  • 255 gm sheese cream cheese (9 oz)
  • 80 ml sesame oil 4 Tablespoons
  • 80 ml water or soy milk
  • 430 gm kimchi, vegan, check labels for gluten (15 oz)
  • 50 gm extra sesame seeds to finish the dish
  • 200 ml vegetable oil for frying

Instructions
 

Miso Sauce

  • Put the stock cube into the warm water to dissolve.
  • Then add the miso, caster sugar, soy sauce, sesame oil and ginger. Whisk to combine. Bring up to the boil.
  • Mix the 40 ml (2 Tablespoons) water and cornflour together. Take the boiling miso sauce off the heat and whisk in the cornflour. Put back on the heat and whisk till thickened. Once thick pour into a container and set aside.

Sweet Potatoes

  • Peel the potatoes and cut into 1-1/2 cm rounds (1/2 in) You will need 1 or 2 slices per person. Put into a steamer and steam till just tender. Take out of the steamer and set aside till needed.

Crumbed Tofu

  • Cut the tofu into 1-1/2 cm thick slices (1/2 inch).
    Lay the tofu on the chopping board and cut the slices along the shortest side of the block. You will get about 5-6 slices per block of a 500 gm (1 lb) They are effectively Tofu steaks so cut them thick enough to be crumbled and fried. (see the pictures above for a guide) You should get 5- 6 serves depending on how thick you cut the slices, there are 2 per serve
  • Pat the Tofu slices dry. Mix the sesame seeds, gluten free flour and a pinch of salt together. Dip the Tofu slices into the sesame flour turning them and pressing down firmly
  • Prepare a tray with kitchen paper to drain the fried Tofu. Heat a large high sided fry pan and add the vegetable oil. Wait till the oil is medium hot (test it by tossing in a sesame seed and waiting till it starts to sizzle). Start to add the Tofu slices and let them fry on one side till golden before turning over. Do not add too many at once. Work in batches
  • Once golden set them onto the draining paper and continue.

Cheese drizzle

  • Empty the container of Sheese into a small bowl. Gradually stir in the sesame oil (80 ml) and the soy milk or water (80 ml). Mix till smooth. Scrape into a disposable piping bag, or a zip lock bag with a small hole cut in the corner. (You could also use a squeeze bottle if you have one). This is so you can squiggle it on top of the finished dish. You could also just spoon some on too!

Finishing your Tofu Sesame Bowl

  • Take the Kimchi out of the fridge so that it isn't so cold when you use it.
  • Turn the oven onto 180 C or 350 F.
    Line a baking tray with paper. Put two pieces of Tofu side by side. Continue this on the baking tray leaving room between each serve.
  • Spoon on a little of the miso glaze over the Tofu slices placed side by side spreading it roughly. (see pictures above) Put a piece (or two) of sweet potato onto the top of each serve of Tofu and again smother with the miso glaze. Nice and thick.
  • Put the Tofu and sweet potato into the oven. bake for approx 15-20 minutes or until hot and starting to brown a little on the edges. While you are waiting prepare the dishes. ( I also steam some green vegetables at this time too. Things like broccoli, beans snowpeas or peas). I also slice some green shallots (onions) and put these in water to curl a little while waiting.
  • Set up 6 warm bowls and put a big spoon of Kimchi on the bottom of each bowl. When the Tofu / sweet potato stack comes out of the oven put one into each dish. Smother it in squiggles of cheese and same seeds. Top with shallots (or coriander leaves) and serves with green vegetables

Notes

So, if you want to make this dish ahead and just have it ready to put together you can do it the night before.
  • Make the sauce
  • Fry the Tofu
  • Steam the sweet Potato
  • Make the cream cheese dressing
  • Put it together and reheat as needed.
Serve this with steamed greens or a nice big salad
When making the miso sauce, just gently melt all the ingredients together and boil only briefly when you add the cornflour. This isn’t because it is tricky it is just so you don’t bpoil away all the liquid making it too thick.
If you do or you find it too thick to work with just add a little water when reheating and stir
YOUCAN USE: Miso sauce
  • for drizzling over steamed vegetables. 
  • as a sauce over plain brown rice or quinoa
  • with green vegetables
  • with roast chicken
  • with roasted eggplant
  • with all kinds of things!
 
 
Keyword Dinner, vegan

If you make this recipe please #mykitchenstories. I love hearing from you! Follow my kitchen stories on Facebook, Instagram or just contact direct by email.

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Filed Under: Gluten Free, RECIPES, Vegan Tagged With: Dairy and egg free, Dairy Gluten Free, Dinner recipes, Dinner., gluten free, Main course, Maincourses, mykitchenstories, Vegan, vegan food

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Comments

  1. De Reiger

    April 2, 2020 at 9:18 pm

    5 stars
    Very nice,looks healthy and delicious.I follow you on your social media account.

    Reply
  2. angiesrecipes

    March 28, 2020 at 8:21 pm

    Looks really flavourful served over a bed of kimchi!

    Reply

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About Me

Tania Cusack Hi, I'm Tania and this is My Kitchen Stories. I share all kinds of recipes here. Most recipes are quick and easy, just perfect for families. BUT, you could also find vegan, cakes and desserts too. Come and have a look around Read More
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