"If you are making substitutes, you could use ordinary firm tofu instead of smoked, a teaspoon of sugar instead of mirin, white cabbage instead of red, any chilli oil instead of the peanut or tofu version (use to taste, because the heat will vary) and any soft herb instead of coriander. Of course, it won't taste exactly the same, but it will still work well."
"Heat the oven to 220C (200C fan)/425F/gas 7. Wash the sweet potatoes, put them in a bowl, then rub all over with a tablespoon of the olive oil and a half-teaspoon of sea salt. Put on a baking tray and roast for 25 minutes. In the meantime, put the tofu in a medium bowl, add two tablespoons of oil, the soy sauce and mirin, and toss to coat."
No-waste cooking means using ingredients on hand and making sensible substitutions to avoid waste. The recipe yields jacket sweet potatoes topped with smoked tofu, red cabbage slaw and a crispy chilli mayo, serving four. Prep time is 15 minutes and cook time about 50 minutes. Key ingredients include sweet potatoes, smoked tofu, soy, mirin, red cabbage, lime juice, mayonnaise, chipotle, peanuts in chilli oil and coriander. Roast oiled sweet potatoes at high heat, then add marinated tofu to the tray to crisp. Shred and dress the cabbage, mix chipotle into mayo with chilli oil, and finish with peanuts and coriander.
Read at www.theguardian.com
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