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🍽️ Crispy Tofu with Creamy Sweet Potato Mash and Steamed Princess Beans

572 kcal · 30 min · 4 servings

Ingredients

• Sweet potatoes 1 kg
• Salt pinch
• Shallots 1 pc
• Margarine, vegan 6 tbsp
• Princess beans, frozen 500 g
• Pepper, black ground pinch
• Tofu, plain 400 g
• Cornstarch 3 tbsp
• Garlic cloves 1 pc
• Nutmeg, ground pinch
• Lemons 1 pc

Instructions

1. 1. Wash the sweet potatoes thoroughly.
2. 2. Peel the sweet potatoes.
3. 3. Cut the sweet potatoes into approx. 2 cm cubes.
4. 4. Place the sweet potato cubes in a large pot.
5. 5. Cover the cubes with salted water.
6. 6. Bring the water to a boil.
7. 7. Reduce the heat to medium.
8. 8. Cook the sweet potatoes for approx. 15 minutes until tender.
9. 9. Halve the shallots.
10. 10. Peel the shallots.
11. 11. Finely dice the shallots.
12. 12. Heat 1 tbsp of margarine in another pot over medium heat.
13. 13. Sauté the shallots for approx. 2 minutes until translucent.
14. 14. Add the princess beans.
15. 15. Reduce the heat to low.
16. 16. Steam the beans for approx. 10 minutes with the lid closed.
17. 17. Stir the beans occasionally.
18. 18. Season the beans with salt and pepper.
19. 19. Pat the tofu dry.
20. 20. Halve the tofu to create two fillets per piece.
21. 21. Coat the tofu fillets thoroughly in cornstarch.
22. 22. Heat 4 tbsp of margarine in a frying pan over medium heat.
23. 23. Peel the garlic clove.
24. 24. Add the whole garlic clove to the pan.
25. 25. Add the tofu fillets to the pan.
26. 26. Fry the tofu for approx. 5 minutes on one side until golden brown.
27. 27. Turn the tofu.
28. 28. Fry the tofu for approx. 5 minutes on the other side until golden brown.
29. 29. Remove the garlic clove and tofu from the pan.
30. 30. Let the tofu drain on kitchen paper.
31. 31. Remove the pan from the heat.
32. 32. Drain the sweet potatoes.
33. 33. Add the remaining margarine and oat drink to the sweet potatoes.
34. 34. Mash the sweet potatoes with a potato masher.
35. 35. Season the mash with nutmeg, salt, and pepper.
36. 36. Wash the lemon under hot water.
37. 37. Grate approx. 1 tsp of lemon zest finely.
38. 38. Halve the lemon.
39. 39. Squeeze the lemon.
40. 40. Add the lemon zest and juice to the cooled pan.
41. 41. Plate the tofu fillets.
42. 42. Drizzle the tofu with the lemon butter.
43. 43. Serve the tofu with the sweet potato mash and princess beans.

Nutrition per serving

• kcal: 572
• Protein: 29 g · Fett/Fat: 22 g · Carbs: 68 g