These sweet potato and tofu nuggets are perfect as a snack or a side dish. They have a crispy exterior and a light, fluffy interior, with the natural sweetness of sweet potatoes spreading through. With a mildly sweet flavor, they can also be enjoyed with ketchup or a sweet and savory soy sauce-based dipping sauce. This is a budget-friendly seasonal recipe!
Ingredients
Main Ingredients (2-3 servings)
- Sweet Potato 200g
- Silken Tofu 150g
- Potato Starch 4 tbsp (40g)
- Black Toasted Sesame Seeds 1/2 tbsp
- Vegetable Oil approx. 5mm layer
Seasonings
- Butter 10g
- Sugar 1 tbsp (10g)
- Salt 2 pinches
Steps
- Peel and cut 200g Sweet Potato into 2cm cubes.
- Soak the cut sweet potato in water for 10 minutes to remove excess starch.
- Place the drained sweet potato in a heatproof container.
- Microwave the sweet potato at 600W for 3 minutes and 30 seconds until tender.
- Add 10g Butter and 1 tbsp Sugar to the heated sweet potato.
- While mashing the sweet potato with a fork, melt and mix in the butter using the residual heat. (Key Tip!) Mash the sweet potato thoroughly until very few lumps remain for a smooth dough.
- Add 150g Silken Tofu and 2 pinches Salt to the mashed sweet potato, and mix everything together while crushing the tofu.
- Once the tofu is fully incorporated, gradually add 4 tbsp Potato Starch, mixing to avoid lumps. (Key Tip!) Adjust the amount of potato starch so the dough is no longer sticky to the touch and drops off the spoon with a plopping consistency. Adjust by adding more potato starch depending on the moisture content.
- Lightly oil a frying pan with approx. 5mm Vegetable Oil and heat.
- Carefully place the shaped dough into the heated pan using two spoons.
- Pan-fry for about 1 minute 30 seconds to 2 minutes until the bottom is golden brown, then flip.
- Continue to cook for another 3 minutes to 4 minutes until both sides are golden brown.
- Transfer the cooked nuggets to a tray lined with paper towels to drain excess oil thoroughly. (Key Tip!) Because potato starch is used as a binder, pan-frying with minimal oil will result in a crispy exterior.
- (Sesame Seed Variation) Mix 1/2 tbsp Black Toasted Sesame Seeds into half of the remaining sweet potato paste.
- Pan-fry the sesame seed dough in the same way.
- Once all nuggets are cooked, arrange them on a plate. (Key Tip!) If they become cold, re-heating them in a toaster will restore their crispy texture and make them delicious again.
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