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Baked Sweet Potato with Kimchi Tofu


Oven-baked sweet potato with a delicious spicy tofu, black bean and kimchi filling. Finished with fresh coriander and spring onions.


Baked Sweet Potato with Kimchi Tofu


This filled sweet potato makes a great lunch or dinner. I especially love this dish when it's a lovely, brisk day outside.

It's sweet, spicy, warm, comforting, healthy and filling.



THE FILLING

The filling is really simple and easy to make. All you will need is:


  • extra firm tofu

  • a couple spring onions

  • fresh ginger

  • fresh garlic

  • Gochujang paste

  • maple syrup

  • soy sauce

  • cooked black beans

  • and kimchi


The filling should be glossy and evenly coated with the gochujang paste. Add water as needed, but don't add too much as the filling should not be too saucy.



KIMCHI

Kimchi is a spicy, fermented cabbage dish. You can use a good store-bough kimchi or make your own.



Baked Sweet Potato recipe idea


BAKING THE SWEET POTATO

Unlike regular baked potatoes you don't need to wrap the sweet potato in foil. In fact if baking without the foil it will allow them to caramelise which gives it more flavour.


If you don't have a lot of time, you can cut them in half, drizzle with a bit of olive oil before placing in the oven. This will reduce the cooking time.


The best way is to test the doneness using a fork or a pointy knife. If the fork or knife easily cuts into the centre of the sweet potato it should be done. Also, the skin of the sweet potato will be puffed up.



Baked Sweet Potato recipe idea


MORE DINNER AND LUNCH IDEAS


Baked Sweet Potato recipe idea with tofu


BAKED SWEET POTATO WITH A SPICY KIMCHI TOFU


Oven-baked sweet potato with a spicy tofu, black bean and kimchi filling. Finished with fresh coriander and spring onions.


SERVES 1

TIME: about 40 - 50 minutes



INGREDIENTS

  • 1 orange sweet potato

  • 1 tbsp olive oil

  • 1/2 block extra firm tofu

  • 2 spring onions, sliced

  • 1/2 tsp fresh ginger. grated

  • 1 clove garlic, crushed or finely diced

  • 1/2 tbsp Gochujang paste

  • 1 tsp maple syrup

  • 1 tbsp soy sauce

  • 2 tbsp cooked black beans

  • 1 heaped tbsp kimchi, plus more for serving

  • Fresh coriander, to serve



INSTRUCTIONS

  1. Preheat the oven to 200C.

  2. Wash the sweet potato and prick a few times with a fork. Place on an oven-proof tray, lined with baking paper.

  3. Once the oven is pre-heated, place the tray in the oven and bake the sweet potato until cooked through, about 35 - 45 minutes. The time of cooking will depend on the size and shape of the sweet potato.

  4. In the meantime, break the tofu into bit-size chunks.

  5. Heat a small pan, add the oil and fry the tofu for a few minutes before adding the white parts of the spring onions, the garlic and ginger. Fry for about 2 minutes, stirring constantly.

  6. Add the Gochujang paste, maple syrup, black beans and 3 tablespoons water to the pan. Stir until everything is evenly coated with the Gochujang mixture. Add a few more tablespoons water if needed. The sauce should be glossy, but not watery. Cook for 2 -3 minutes.

  7. Finally add the soy sauce and kimchi and cook for another 1 -2 minutes. Taste and adjust as needed.

  8. Once the sweet potato is cooked cut into it lengthwise, as if you were cutting it in half, but not all the way through.

  9. Top with the filling and serve with the fresh coriander, the green parts of the spring onion and more kimchi.



Spicy Sweet Potato Recipe



Commentaires


HAVE YOU TRIED THIS RECIPE?

 

I would love if you could leave me a comment below to let you me know what you think.

​If you post your recreation on Instagram, don't forget to tag me @simply_plant_nourished

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