Friday, June 1, 2012

Sesame Baked Tofu with Sweet Potato

On P10, both tofu and sweet potatoes are a ‘once in a while’ food and this dish combines both but you’ll find it delicious.  Remember to use NON genetically modified tofu if at all possible.  If you don’t have tamari you can sub soy sauce but tamari is better for you, so please invest in some.  You can find it in the Asian section of the grocery store.

The tofu takes on the flavor of the seasonings as tofu itself is quite bland. The toasted sesame seeds gives the dish some crunchiness and nuttiness. The sweet potatoes baked in foil are moist and sweet and complement the baked tofu well.  I like to serve this with a side of Roasted Broccoli.

Sesame Baked Tofu with Sweet Potato
makes 6 servings
adapted from Chow Times

2 lbs firm tofu, cut into bite sized pieces

1 tablespoon roasted sesame oil

1 tablespoon freshly grated ginger (or scant 1 teaspoon ground ginger)

1/8 cup tamari

1/8 cup water

1/4 cup toasted sesame seeds

2 sweet potatoes (the orange ones, some of you call them yams)

Preheat the oven to 350F.

Cut tofu into bite-sized pieces and place in a bowl.  Combine oil and seasonings in another bowl and mix well, then stir into the tofu.

Place seasoned tofu pieces into a lightly oiled baking pan in a single layer.

Peel and cut the sweet potatoes into bite-sized pieces. Toss with some olive oil and season with salt and ground black pepper. Place the sweet potatoes in tin foil and wrap them into a package.  Bake the sweet potatoes together with the tofu.

Bake uncovered for 45 minutes.

If the tofu looks dry, you may sprinkle the tofu with more seasonings after the baking.

No comments:

Post a Comment