Sweet Potato & Crispy Tofu With Sriracha Dressing

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15 Ingredients

Number of servings

4

600grams sweet potato, cut into thin wedges
5milliliter olive oil cooking spray
1teaspoons Woolworths sesame seeds
2 bunches broccolini, trimmed, halved lengthways
2teaspoons sriracha sauce
1 lemon, juiced
1tablespoons salt-reduced soy sauce
1tablespoons maple syrup
450grams firm tofu
2tablespoons cornflour
1/2teaspoons paprika
2tablespoons rice bran oil
6 radish, trimmed, quartered
1 Lebanese cucumber, thinly sliced into rounds
2 spring onions, thinly sliced (to serve)

Description

A sensational vegetarian dinner loaded with greens, crispy tofu and crunchy radish. This sweet potato dish with sriracha will knock your socks off.

Tip:

To make the dressing extra spicy, use 1 tbs sriracha sauce.

Method

Step 1 of 4

Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Arrange potato on tray. Spray with oil, sprinkle with sesame seeds, then bake for 25 minutes, adding broccolini to tray in the last 8 minutes of cooking, or until potato is golden and tender.

Step 2 of 4

Meanwhile, place sriracha, lemon juice, soy sauce and syrup in a small jug and whisk to combine.

Step 3 of 4

Pat tofu dry with a paper towels. Cut crossways into 16 slices. Combine cornflour and paprika in a shallow dish. Add tofu and turn to coat. Heat oil in a large frying pan over medium heat. Cook tofu for 5 minutes, turning, or until golden and heated through.

Step 4 of 4

Divide sweet potato, broccolini, tofu, radish and cucumber among plates. Drizzle with dressing and serve sprinkled with onion.