Yuzu Miso Tofu with Roasted Eggplant & Japanese Sweet Potato

Name: Yuzu Miso Tofu with Roasted Eggplant & Japanese Sweet Potato
Prep time: 20 min
Total time: 530 min
Yield: 4 bowls
Ingredients: 1 block, sliced Extra-firm tofu; 2 tbsp Fogato white miso; 2 tbsp Yuzu juice; 2 tbsp Soy sauce; 1 tbsp Honey; 1 tsp Sesame oil; 1, cubed Eggplant; 2, cubed Japanese sweet potatoes; 3 tbsp Neutral oil; 2 tbsp Cornstarch; 1, sliced Avocado; to taste Fogato sriracha

8-hour marinated tofu, avocado and sriracha on top.

Ingredients

1 block, sliced Extra-firm tofu
2 tbsp Fogato white miso
2 tbsp Yuzu juice
2 tbsp Soy sauce
1 tbsp Honey
1 tsp Sesame oil
1, cubed Eggplant
2, cubed Japanese sweet potatoes
3 tbsp Neutral oil
2 tbsp Cornstarch
1, sliced Avocado
to taste Fogato sriracha

Steps

Whisk the miso, yuzu, soy, honey and sesame oil, pour over the tofu and refrigerate.
Heat the oven to 425°F. Roast the eggplant and sweet potatoes with oil and salt until browned.
Dab the tofu in cornstarch and bake on a lined pan until golden, flipping once.
Pile everything in bowls with avocado and sriracha.

Lemon plus a little orange works if you can't find yuzu.

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