Gochujang Glazed Sweet Potato & Tofu Bites

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

   ~5 min
2. 2

   Peel and dice sweet potato into 1-inch cubes. Place in a large bowl.

   ~5 min
3. 3

   Drain and press tofu to remove excess water. Cut into 1-inch cubes. Add to the bowl with sweet potatoes.

   ~5 min
4. 4

   In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger.

   ~2 min
5. 5

   Pour half of the glaze over the sweet potato and tofu in the large bowl. Toss to coat evenly.

   ~2 min
6. 6

   Spread the coated sweet potato and tofu in a single layer on the prepared baking sheet.

   ~1 min
7. 7

   Roast for 20-25 minutes, flipping halfway through, until sweet potatoes are tender and tofu is lightly golden.

   ~25 min
8. 8

   While the sweet potato and tofu are roasting, heat 1 tablespoon of neutral oil in a frying pan over medium-high heat.

   ~1 min
9. 9

   Add the remaining glaze to the frying pan and simmer for 2-3 minutes until slightly thickened.

   ~3 min
10. 10

    Add the roasted sweet potato and tofu to the glaze in the pan. Toss to coat thoroughly. Cook for another 2-3 minutes.

    ~3 min
11. 11

    Stir in the remaining 1 tablespoon of neutral oil and sprinkle with sesame seeds. Toss to combine.

    ~1 min