Nutritious and Delicious Braised Tofu with Sweet Potato Stems
Soft Tofu and Chewy Sweet Potato Stems Braised, ‘Sumine Banchan’ Style
This braised dish, featuring savory tofu and delightfully chewy sweet potato stems, is so satisfying you’ll want it every day – a true rice thief! I’ve recreated a summer delicacy featured on ‘Sumine Banchan’ using sweet potato stems I had previously boiled. This dish highlights fresh, in-season sweet potato stems, a rare treat outside their season, combined with tender tofu for a wonderful meal. I’ve used oligosaccharide instead of sugar to add a subtle sweetness and an appetizing sheen. Feel free to adjust the seasoning to your liking!
Main Ingredients
- 300g sweet potato stems (prepared)
- 300g tofu
- 3 Tbsp cornstarch
- 1 cheongyang chili pepper
- 1 red chili pepper
- 1/2 stalk green onion
- 1 Tbsp cooking oil
Seasoning
- 2 Tbsp soy sauce
- 1 Tbsp tuna extract
- 1 Tbsp minced garlic
- 1 Tbsp oligosaccharide (sugar substitute)
- 1 Tbsp plum extract
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 cup dashi broth or water
- 1 Tbsp sesame seeds
- 1 Tbsp sesame oil
- 2 Tbsp soy sauce
- 1 Tbsp tuna extract
- 1 Tbsp minced garlic
- 1 Tbsp oligosaccharide (sugar substitute)
- 1 Tbsp plum extract
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 cup dashi broth or water
- 1 Tbsp sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Prepare the sweet potato stems by peeling off the tough outer skin and cutting them into bite-sized pieces, about 3-4cm long. (I’ll provide detailed instructions on preparing sweet potato stems separately!)
Step 2
Cut the tofu into thick slices, approximately 1.5cm thick. Finely chop the green onion, cheongyang chili pepper, and red chili pepper for garnish.
Step 3
Gently press the cut tofu slices with a paper towel to remove excess moisture. Then, coat each piece evenly with cornstarch. Coating the tofu with cornstarch helps it hold its shape when pan-fried and gives it a crispier texture.
Step 4
Heat 1 Tbsp of cooking oil in a pan over medium heat. Add the cornstarch-coated tofu slices and pan-fry them until golden brown on both sides. This step makes the tofu more savory and gives it a chewy texture.
Step 5
In a deep pot or pan, place the prepared sweet potato stems as the base layer. Arrange the golden-brown pan-fried tofu slices attractively on top.
Step 6
In a bowl, whisk together all the seasoning ingredients except for the sesame oil (soy sauce, tuna extract, minced garlic, oligosaccharide, plum extract, gochugaru, and dashi broth/water) to create the sauce. Pour the prepared sauce evenly over the tofu and sweet potato stems.
Step 7
Place the pot over medium-low heat, cover with a lid, and simmer for about 10-15 minutes, or until the sweet potato stems are tender and the sauce has slightly thickened. Gently shake the pot or stir occasionally to ensure even distribution of the sauce.
Step 8
Finally, drizzle with sesame oil and sprinkle with sesame seeds, then give it a gentle mix. Your delicious Braised Tofu with Sweet Potato Stems is ready! The combination of the savory and tender tofu, coated in cornstarch and pan-fried, with the chewy sweet potato stems creates a wonderful seasonal dish.
Step 9
I find the recipes from ‘Sumine Banchan’ are very easy to follow, making them accessible for everyone. Plus, they always turn out delicious! Give this recipe a try and enjoy a delightful summer meal with this soft, savory, and flavorful braised tofu and sweet potato stems.
