Tofu in jalapeño crust with coconut-peanut sauce and okra

Total time60 mins

5 minspreparation time

55 minscooking time

This vegan dish is sure to wow your guests: the Caribbean meets Japan with our jalapeño-crusted tofu, creamy peanut sauce and sweet potatoes. The sweet and spicy flavour of Kikkoman Teriyaki Wok Sauce and Kikkoman Soy Sauce gives the dish an unmistakable Japanese touch.

Ingredients

10 portion(s)

For the sweet potatoes:

1 ½ kg

sweet potatoes, peeled, halved and cut into wedges

150 ml

Kikkoman Wok Sauce - Teriyaki

10 g

five-spice powder

15 g

salt

50 ml

rapeseed oil

For the sauce:

50 g

peanut butter

50 g

tom ka paste

50 ml

rice vinegar

80 ml

coconut milk

200 g

okra, sliced (approx. 0.5 cm thick)

100 ml

Kikkoman Naturally Brewed Soy Sauce

For the tofu:

250 g

chickpea flour

400 ml

water

30 ml

Kikkoman Naturally Brewed Soy Sauce

50 g

pickled jalapeños, finely chopped

1 ½ kg

tofu, diced (approx. 2 x 2 cm)

1 ½ litre

oil, for deep frying

For garnish:

20 g

spring onions, cut into rings

10 g

black sesame seeds

Allergens:

Soy, gluten, sesame seeds, nuts

Total weight per portion:

370 g

Weight per ingredient:

Sweet potatoes approx. 150 g Sauce approx. 50 g Deep-fried tofu approx. 165 g Garnish approx. 3 g

Preparation

Step 1

Mix the sweet potatoes with the Kikkoman Wok Sauce - Teriyaki, five-spice powder, salt and oil and marinate the sweet potatoes in the mixture. Place everything on a baking tray lined with greaseproof paper and roast for 30 minutes at 180 °C fan.

Step 2

Add the peanut butter, tom ka paste, rice vinegar and coconut milk to a pan. Bring to the boil while stirring. Add the okra and simmer for 3 minutes. Season to taste with Kikkoman Soy Sauce.

Step 3

Mix the chickpea flour with the water, Kikkoman Soy Sauce and jalapeños to make a smooth batter. Cover the tofu pieces with the batter and deep-fry for 2-3 minutes at 175° C in hot oil until golden brown.

Step 4

Arrange the sweet potatoes and tofu on plates. Top with the sauce and serve garnished with the spring onion and sesame seeds.

Tip:

Deep-fry the tofu again briefly just before serving so it's nice and crispy on the plate.

Recipe-ID: F1052

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