Coconut-Sweet Potato Mash with Tofu-Teriyaki
- 30075300 g sweet potatoes
- 30075300 g mealy potatoes
- 15037.5150 ml coconut milk
- sea salt
- 828 large savoy cabbage leaves
- sea salt
- 10.251 knife tip baking soda
- 400100400 g tofu
- 414 tbsp. sesame oil
- 401040 g ginger
- 51.255 dates
- 802080 ml tamari sauce
- 30.753 tbsp. Genmai Su rice wine vinegar
- 61.56 tbsp. Mirin rice wine vinegar
- 802080 ml water
- 10.251 tsp. Kuzu japanese arrowroot
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.
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.
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.