Crispy Tofu, Miso Greens & Sweet Potato

Name: Crispy Tofu, Miso Greens & Sweet Potato
Yield: 4 main-course portions
Ingredients: 600 g Firm tofu, pressed, cubed; 40 g Cornflour; 30 ml Vegetable oil; 400 g Bok choy, halved; 150 ml Miso & Lime Dressing; 500 g Sweet Potato & Ginger Purée; 2 g Salt

Crisp tofu and miso-dressed greens over sweet potato and ginger purée.

Crispy Tofu, Miso Greens & Sweet Potato prepared as described in the recipe

Crisp tofu and miso-dressed greens over sweet potato and ginger purée.

Written for 4 main-course portions

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Ingredients

Serves

Firm tofu, pressed, cubed600 g
Cornflour40 g
Vegetable oil30 ml
Bok choy, halved400 g
Miso & Lime Dressing150 ml
Sweet Potato & Ginger Purée500 g
Salt2 g

Method

Press tofu for 20 minutes and pat dry. Toss with cornflour and salt.
Heat oil in a non-stick pan and fry tofu in batches for 8 to 10 minutes, turning until crisp on all sides.
Steam bok choy for 3 to 4 minutes, drain and toss with half the dressing.
Warm purée gently. Plate purée, greens and tofu and spoon over remaining dressing at service.

Chef’s notes

Dress crisp tofu only at service so it keeps its texture.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Sesame. Soy.

Vegan

Last refined · October 2026