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Tofu Bowl with sesame, sweet potato, miso and kimchi

5 from 1 vote
Prep Time 1 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