Coconut-Sweet Potato Mash with Tofu-Teriyaki

Tofu with a twist! Coconut milk makes the sweet potato mash creamy and light and is the perfect partner for the slightly spicy tofu in teriyaki style. This recipe is from the book Vegan Daily from Surdham Göb.


For the sweet potato mash
  • 300 g sweet potatoes
  • 300 g mealy potatoes
  • 150 ml coconut milk
  • sea salt
For the savoy cabbage
  • 8 large savoy cabbage leaves
  • sea salt
  • 1 knife tip baking soda
For the Tofu-Teriyaki
  • 400 g tofu
  • 4 tbsp. sesame oil
  • 40 g ginger
  • 5 dates
  • 80 ml tamari sauce
  • 3 tbsp. Genmai Su rice wine vinegar
  • 6 tbsp. Mirin rice wine vinegar
  • 80 ml water
  • 1 tsp. Kuzu japanese arrowroot


For the sweet potato mash
  • Wash the potatoes and sweet potatoes and cook both in boiling water for about 20 minutes. Drain the water, rinse with cold water and take off the peels. Heat up coconut milk, then add potatoes and smash everything together until you get a smooth mash. Take it off the heat, season with salt and cover the pot with a lid to keep it warm.

For the savoy cabbage
  • Wash the savoy cabbage, flatten the leaves and cook them in hot water with salt and baking soda for about 6 minutes. When cooked through, take them out.

For the Tofu-Teriyaki
  • Cut the tofu in half and in 11/2 cm thick slices. Fry them in a coated pan with hot sesame oil until crisp. Constantly turn the slices over to prevent them from sticking to the pan.

  • Peel the ginger. Chop the ginger and dates finely and add them to a small pot. Mix Tamari, vinegar, rice wine and the in water soaked Kuzu together. Bring briefly to the boil, then pour it over the tofu and let it soak in for about 5 minutes.

  • Place the tofu on the savoy cabbage and serve with the potato mash.