TODAY’S RECIPE: Miso roasted tofu with sweet potato

MISO and mirin are available in supermarkets. SERVES 2.

Ingredients

400g firm tofu, drained 100g fine green beans 2 tbsp vegetable oil 2 tbsp black or white sesame seeds, toasted 2 large sweet potatoes 2 spring onions, finely sliced

FOR THE DRESSING:

3 tbsp white miso (if you can’t find it, use 2 tbsp brown miso paste) 3 tbsp mirin 3 tbsp lime juice

Method

1. Heat oven to 200c/180c fan/gas 6. Wrap tofu in kitchen paper, place in shallow dish. Put heavy plate on top to help squeeze out water. When paper is wet, replace with another wrapping and weigh down again. Chop tofu into medium cubes (about 2.5cm). In a small bowl, mix dressing together with a whisk.

2. Boil beans for 1 minute, then drain, rinse in cold water and set aside. Line baking tray with parchment, spread out tofu and pour over half the dressing. Sprinkle sesame seeds on top and mix well. Bake for 20-25 minutes until golden and crisp. Meanwhile, cut sweet potatoes in half, place in bowl, cover with Clingfilm and microwave for 10-15 minutes until soft.

3. Mash the sweet potato and serve in bowls with the tofu, green beans, the dressing poured over and some spring onions sprinkled on top.