Protein Boost | Tofu, Kimchi & Asian Green Topped Sweet Potatoes
with Chili Mayo Drizzle & Cucumber Salad
Cooking time
30 minutes
Servings
2/4
Calories
860 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. For a bold new take on the baked potato, let’s think in full colour. With a little roasting, halved sweet potatoes easily give up their soft, sugary flesh. Each layer of topping has its own flavour to share: sautéed Asian greens for tender-crisp contrast, a dose of sharp and spicy kimchi for punch, and a drizzle of chili-spiked mayo. Cucumbers kissed with rice vinegar and sweet chili sauce create a sassy side salad
We will send you:
- 450g Sweet potatoes
- 225g Asian greens (yu choy or gai lan)
- 1 Scallion
- 3 Cucumbers
- 60ml Mayonnaise
- 30ml Rice vinegar
- 66g Organic kimchi
- 30ml Sweet chili sauce
- 1 Block of tofu (non-GMO)
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Eggs, Sesame, Soy
You will need:
2 Large pans
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
48 g
Saturated Fat
5 g
Sodium
1640 mg
Total Carb
81 g
Sugars
32 g
Protein
35 g
Fibre
16 g
Preparation
Roast the sweet potatoes
Preheat the oven to 450°F. Halve the sweet potatoes lengthwise. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Arrange, cut-sides down, and roast, without flipping, 25 to 30 min., until softened.
Mise en place
Meanwhile, remove the bottom inch of the gai lan stems; roughly chop the leaves and stems. Thinly slice the cucumbers crosswise. Thinly slice the scallion crosswise, separating the white bottom and green top.
Sauté the gai lan
In a large pan, heat a drizzle of oil on medium. Add the gai lan, ½ the white bottom of the scallion and ½ the remaining spices. Sauté, 2 to 4 min., until softened.
Make the cucumber salad
Meanwhile, in a medium bowl, combine the cucumbers, vinegar, ⅓ of the chili sauce, and the remaining white bottom of the scallion and spices.
Make the chili mayo & cook the tofu
In a small bowl, combine the mayo, remaining chili sauce and S&P. Pat the tofu dry with paper towel; cut into medium cubes. In a second large pan, heat a drizzle of oil on medium-high. Add the tofu and cook, 2 to 3 min. per side, until golden and heated through.
Plate your dish
Divide the sweet potatoes and ⅔ of the cucumber salad between your plates. Top the sweet potatoes with the tofu, gai lan, kimchi and remaining cucumber salad. Drizzle with the chili mayo. Garnish with the green top of the scallion. Bon appétit!
