Sweet Potato Tofu Katsu with Miso Sesame Slaw

Ingredients

• •2 medium sweet potatoes, peeled and cut into 1-inch thick rounds
• •1 block (14 oz) extra-firm tofu, drained and pressed
• •1 cup panko breadcrumbs
• •1/2 cup all-purpose flour
• •1/2 cup water
• •1 tablespoon soy sauce
• •2 tablespoons miso paste
• •1 tablespoon sesame oil
• •1 tablespoon rice vinegar
• •2 cups shredded cabbage
• •1 carrot, shredded
• •1 teaspoon sesame seeds
• •1/4 cup olive or vegetable oil, for frying
• •Salt and pepper to taste

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Arrange the sweet potato rounds on a baking sheet, drizzle lightly with olive oil, and season with salt and pepper. Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.

2. 2

   While the sweet potatoes roast, prepare the tofu. Slice the pressed tofu into 1/2-inch thick rectangles. Pat the slices dry with a paper towel to remove any excess moisture.

3. 3

   Set up a breading station with three bowls: one with flour, one with a mixture of water and soy sauce, and one with panko breadcrumbs. Dip each tofu slice into the flour, then the soy sauce mixture, and finally coat evenly with panko breadcrumbs.

4. 4

   Heat 1/4 cup olive or vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully fry the breaded tofu slices in batches, about 3-4 minutes per side, until golden and crispy. Transfer to a plate lined with paper towels to drain excess oil.

5. 5

   In a small bowl, whisk together the miso paste, sesame oil, and rice vinegar to make the dressing. Adjust seasoning with salt and pepper to taste.

6. 6

   In a large bowl, combine the shredded cabbage, shredded carrot, and sesame seeds. Pour the miso dressing over the vegetables and toss until evenly coated to create the miso sesame slaw.

7. 7

   To assemble, place roasted sweet potato rounds on a serving plate, top each round with a piece of crispy tofu, and garnish with a generous amount of miso sesame slaw. Serve immediately and enjoy!